DIY Barbecue Guide: Three ways to brush up on your ’cue skills
DIY butchery classes at The Healthy Butcher with Mario Fiorucci
At small demonstration seminars, about 10 people can watch Fiorucci and his team break down a lamb, cow, pig or elk, and learn how to handle the whole animal, including lesser-known cuts. There are also hands-on chicken- and sausage-stuffing classes. $55–$125.
298 Eglinton Ave. W., 416-674-2642, thehealthybutcher.com.