Louise Earl Butcher•Grand Rapids, MI

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Small artisan butcher shop focused on locally sourced, naturally raised animals. An all service butcher that fabricates whole animals, and makes everything in house.

Experiences at Louise Earl Butcher

Event
Pasta Making 101 w/ Chef Billy
In this hands-on class, participants will learn the art of making fresh pasta from scratch. We will cover everything from the signifcance of pasta in Italian cuisine; mixing and shaping the dough; creating simple and classic sauces, and tasting the fruits of our labor.In addition to mixing, shaping and eating some of their own pasta during the class, participants will also be able to take away some prepared pasta dough and pre-shapped pasta for enjoying at home.Beer, wine and non-alcholic beveragees will be available for purchase.*PLEASE NOTE, LOW REGISTRATION WILL RESULT IN CANCELLATION
Saturday, Oct 12, 2024
5:30 PM - 7:30 PM
$100 per ticket
Event
Masa 201: Southern Mexican Pork Tamales
Madre Masa and Louise Earl Butcher are teaming back up for a new Masa 201 class: Southern Mexican Pork Tamales. We've had both LEB and Madre Masa customers asking when we're going to be offering more classes, and if we can go over how to make tamales. You asked, so we're answering!Learn all about the millenary process involved in the making of traditional masa, including local corn sourcing; the nixtamalization process (ancenstral steeping of corn with culinary lime); basalt wet milling, and how to prepare fresh masa for tamales. We'll also go over tamal preparation, and everyone will get make a family heirloom recipe from the state of Veracruz in this fun, interactive course! Participants will learn different cooking techniques, including preparing and wrapping banana leaves; preparing pork in a guajillo salsa, and making an accompanying salsa to enjoy them with. Bring your appetite!*PLEASE NOTE, LOW REGISTRATION WILL RESULT IN CANCELLATION
Saturday, Oct 19, 2024
5:30 PM - 8:30 PM
$150 per ticket
Event
Regional French Wine Dinner
Join us Saturday, September 28 for our first wine dinner of the fall! Chef Billy Wood has prepared a 5-course menu that will be paired with 4 wines from four different regions of France: Savoie, Alsace, Burgandy and Northern Rhone. First Course: Heirloom Tomato TastingChilled Tomato SoupTomato & Brie CrostiniHeirloom Tomato SaladAvocado-Stuffed Tomato with Yellow Tomato VinaigretteWine Pairing: Domaine Carrel & Senger Jardin D'Altitude Rose, Savoie 2023Second Course: Halibut BallotineHalibut mousse, caper and marcona almond gremolata, cauliflower puree, and glazed romanescoWine Pairing: Bott Freres Pinot Blanc, Alsace 2021Third Course: Black Truffle RavioliHousemade mushroom ravioli, smoked orange beurre blanc, shaved fennel, and toasted baru nutsWine Pairing: Vignerons de Buxy Montagny, Burgundy 2022Fourth Course: Black Garlic LambTwin Maple Farm lamb loin rubbed with black garlic, served with Lyonnaise potatos, balsamic-pickled wax beans, and peppercorn demi glaceWine Pairing: Domaine Courbis Cornas Champelrose, Northern Rhone 2020Fifth Course: Goat Milk Ice CreamGoat milk ice cream, honey-fermented Michigan peaches, and a lavender-almond tuile.Please note, THERE ARE NO SUBSTITUTIONS OR ALTERATIONS to the menu or pairings.
Saturday, Sep 28, 2024
5:30 PM - 7:30 PM
$125 per ticket
Event
German-Austrian Wine Dinner
Join us Saturday, October 26, at 5:30pm for our second Fall wine dinner. This time around, we'll be pairing wines from Germany and Austria with an incredible five-course menu from Chef Billy Wood:First Course: Brettljause (Charcuterie)Housemade leberkase sausage, country pate, liptauer cheese, pumpkin seed spread, pickled egg, and Field & Fire country ryeWine Pairing: Selbach-Oster Riesling Feinherb; Mosel, Germany 2022Second Course: Consomme mit KnodelnGolden beet consume, caraway dumplings, and fresh dillWine Pairing: Villa Wolf by Ernst Loosen Gewurztraminer; Pfalz, Germany 2022Third Course: Forellenfilet mit WaldpilzenSauteed lake trout, chestnut mushrooms, herb butter, and purslaneWine Pairing: Johanneshof Reinisch St. Laurent; Thermenregion, Austria 2020Fourth Course: RinderrouladenBraised beef roulade, acorn squash spaetzle, pickled red cabbageWine Pairing: Paul Achs Blaufrankisch; Heideboden Burgenland, Austria 2021Fifth Course: SachertorteChocolate sponge cake, Michigan peach jam, chocolate glaze, dried apricot, and blue cheeseWine Pairing: Dr. Burklin-Wolf Wachenheimer Riesling Aulese; Pfalz, Germany 2015When designing the menu, we do try to be conscientious of food allergies or restrictions, while still respecting the integrity of the regions we're taking inspiration from. If you have a menu-related question or concern, please reach out to us at the shop directly.
Saturday, Oct 26, 2024
5:30 PM
$105 per ticket