“Big Lou’s Butcher Shop” Set To Host Butchery Classes In Railtown This Fall

Big Lou’s Butcher Shop is located at 269 Powell St. in Vancouver, BC | 604-566-9229 | biglousbutchershop.com
Big Lou’s Butcher Shop is located at 269 Powell St. in Vancouver, BC | 604-566-9229 | biglousbutchershop.com

The GOODS from Big Lou’s

Vancouver, BC | Adding some butchery techniques to your kitchen skills can give your menu and wallet a boost. New skills can open up a whole world of new menu possibilities while you save by buying economical larger pieces of meat to be broken down for preparation.

Big Lou’s Butcher Shop is offering the chance to learn a variety of new skills with the launch of their Fall classes on Sunday, September. 21st. Their expert team will lead both a Whole Hog butchery and a Sausage Making course in-store at 269 Powell Street in Railtown.

Entry is $175 per person for either course and class size is limited to six people to allow participants plenty of instruction and hands-on practice during the session. Whole Hog participants will leave with 12 lbs of non-medicated Fraser Valley pork cuts while Sausage Making participants will take home 5lbs of sausages to enjoy.

The Whole Hog Course will run from 11:00am-1:00pm and the Sausage Making course will run from 2:30pm to 4:30pm. The shop will be closed while the classes are being run and more classes are planned for the 3rd Sunday of October and November, depending upon demand.

Places can be reserved by stopping in or calling the store at 604-566-9229, though fees must be paid in person. Learn more about Big Lou’s after the jump…

Details


269 Powell Street | Vancouver, BC
Telephone: (604-566-9229
Web: www.biglousbutchershop.com
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About Big Lou’s Butcher Shop

Located in a bright heritage storefront at the corner of Gore and Powell Streets, Big Lou’s Butcher Shop has brought traditional European boucherie-inspired butchery and preparation to Vancouver’s East side culinary community and residents. Big Lou’s combines a retail butcher operation, a New York-style deli sandwich counter, boucherie-based catering services, butchery classes and a unique event and dining space into one place.

In a tribute to old world butcher shops, Big Lou’s Butcher Shop supplies a diverse selection of meats from award-winning local suppliers like Polderside, Pemberton Meadows, Sloping Hills and Two Rivers along with seasonal game and imports. The shop is hands-on, with a focus on head-to-tail butchery and in-house handmade products like sausage, charcuterie, stocks and sauces–all made as much as possible using our own home-grown herbs. The guiding principle throughout is to have all processing done in house under the watchful eye of our team. To serve the full spectrum local residents, Big Lou’s Butcher Shop also stocks a selection of certified meats and poultry alongside the small farm choices to offer the widest range of price points to customers.

Big Lou’s Butcher Shop is in the traditional butcher shop style with an in-house cutting area, large display case and expert staff crisply-dressed in traditional oxford shirts and aprons. Along with meats, the product offering also includes an ever-changing menu of house made fresh sausages, charcuterie, pates, stocks, gravies, demi-glaces, and other dressings and ingredients. The focus on rubs, marinades and grilling accompaniments makes Big Lou’s the one stop for expert advice and quality ingredients before any BBQ.

The sandwich counter is dedicated to true deli-style sandwiches built around traditional cooked, cured and smoked meats. All the sandwiches are built around great flavours built into fresh breads and detailed authentic recipes. Reflecting the diversity of the City, sandwich favourites include the Banh Mi and Bulgogi Chicken alongside classics like in-house made Pastrami, Porchetta, Roast Beef and Meatball.

Big Lou’s Butcher Shop also offers catering and butchery classes The catering is based on the deli menu and also includes with a range of custom menu options and special requests. Big Lou’s is also available for event including reception style or seated dinners in the great naturally-lit, character shop space. The market-driven menus will emphasize rustic French and Italian tastes and focus on integrating fresh, sustainable Pacific Northwest ingredients into those two great food cultures. Butchery classes span sausage-making and basic butchery to whole carcass work and game butchery.

Butchery is again at the forefront of food culture in Vancouver and Big Lou’s has been a leader in reintroducing traditional, artisanal butchery skills to Vancouver’s vibrant food scene.

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