EVENTS & WORKSHOPS

Sign up below, OR email info@heatherlea.ca / call us at 519-927-5902 to reserve your space(s).

We’re always so excited to host our local food-centred events, workshops, and demos! Please check our social media feeds (Facebook!) for even more details on each of these as they approach. As always, we look forward to chopping, rolling, canning, baking, grilling, and (of course) eating alongside you!

Pork Butchery Class – Sold Out
March 30, 2019 | 10am – 12pm

Join us to discover all the different cuts of pork, where they come from and how they are best prepared.  In this demonstration class, watch Heatherlea’s Head Butcher, Jack, as he breaks down a side of pork into Picnic, Butt, Hock, Side Rib, Back Rib, Loin, Belly, Ham and more! Also learn the basics of sausage making from the experts that hand-craft them weekly!

Registered participants will get to take home a mini-pork pack to enjoy!

Heatherlea’s workshops are limited in class size to create an intimate experience.  Get engaged, ask questions and laugh with your classmates.  Our classes are filled with fun and give you lots of useful knowledge to take home!

Pork Butchery Class
Heatherlea's Beef Butchery Class: Hind Quarter

Beef Butchery Workshop: Hind Quarter
May 5, 2019 | 10am – 1pm

Join us to discover all the different cuts of beef, where they come from and how they are best prepared. In this demonstration class, watch Heatherlea’s Butcher, as he breaks down a hind of beef into the Short Loin (Tenderloin, New York Striploin, T-Bone & Wing), Sirloin, Flank, Rump, Round, Shank and more! Take a sneak peak at our aging process and learn tips and tricks to tackle whole animal butchery.
 
Heatherlea’s workshops are limited in class size to create an intimate experience. Get engaged, ask questions and laugh with your classmates. Our classes are filled with fun and give you lots of useful knowledge to take home!
 
Registered participants will get to take home a mini-beef pack to enjoy! Click here to register!

The Fine Print

Please note that our classes/workshops are demonstration with sampling unless otherwise specified. Published prices do not include tax. Payment will be required at the time of registration, which can be processed by phone, online or in store. *** CANCELLATION POLICY: We realize that life happens and sometimes you will be unable to attend a cooking class you have registered for. However, late cancellations do not allow us enough time to re-sell your seats. All sales are final and no refunds will be issued. Cancellations provided of 48-hour notice or more can exchange their payment for equal credit towards another equal-valued cooking class of your choosing or you can use the credit for in-store purchases. If a class is cancelled at any time by Heatherlea Farm Shoppe due to unforseen circumstances, all class fees will be fully refunded.

What else have we been up to? Past classes have included:

Pork Butchery Demo
Water Bath Canning Essentials
North African Cuisine
Savoury Gluten Free
Pork Butchery Demos
Island Breakfast Cuisine with Caitlin
Pasta Making with Pat
Detox with Sherri
Valentine’s Brunch Workshop with Caitlin
Bone Broth & Stock Class with Jason
Cooking Classes For Kids: A 4 Part Series
Poultry Butchery with Head Butcher Jason Cooney
Pasta Making with Chef Claire Loftus
Middle Eastern Flavours with Chef Caitlyn McLeod
Canning: Food in Jars with Chef Cathy Hansen
Easy Summer Canapés with Chef Claire Loftus
Master the Grill with Head Butcher Jason Cooney