PORK BUTCHERY 101- Saturday October 14 @ 10am

In this class, participants learn hands-on knife skills and butchery techniques from our Chef de Cuisine, Alex Leblanc. Throughout a nose-to-tail butchery demo of a pig from Wyndswept Farm in Limerick, Maine, we’ll review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pasture-raised pork sustain-ably in today’s food system. Learn where your favorites cuts sit on the animal, and discover pieces you never knew existed. Nothing connects you closer to your food quite like this experience.

This is a hands-on workshop.  At the end of class we’ll cheers with a complimentary glass of bubbles, as well as devour delicious foods prepared in our kitchen.  A cut of meat will be given as a party favor to all participants.

Space is limited as we have a smallish kitchen, Reservations can be made by calling us directly at 207.985.0850 or through Brown Paper Tickets, ,
Price per person is $85.
We hope you will join us!


What You Will Learn:

Menu: Fresh Pasta Dough – Homemade Gnocchi

Class Description: If you love fresh gnocchi but think you could never make it yourself, this class will change your mind. Alex Leblanc, 50 Local’s Chef de Cuisine demystifies the process, sharing secrets for making perfect pasta dough every time. He’ll walk you step by step through gnocchi making—from rolling and cutting dough and cooking the ravioli. 

You will take home homemade gnocchi and a recipe card to hone your skills at home and we will toast the day with a glass of bubbles!
Space is limited as we have a smallish kitchen/restaurant, Reservations can be made by calling us directly at 207.985.0850 or through our website. 
Price per person is $40.
We hope you will join us!

For tickets, call 207.985.0850 or

Handmade cheese & yogurt 101 - Saturday December 16

Nothing beats the flavor of homemade cheese and yogurt, and they're simpler to make than you might imagine. In this hands-on workshop, Chef Alex Leblanc will walk you through the cheese-making process–from incorporating a starter to making, stretching, and draining curds. You'll enjoy working alongside classmates practicing techniques for creating  ricotta cheese. Plus, we'll share secrets for creating rich, thick Greek yogurt from scratch and luscious frozen yogurt. Once you master a few basics, you'll look forward to impressing family and friends with your own homemade dairy creations.

Price per person is $40.

For tickets, call 207.985.0850 or


Private and group cooking classes are available with 50 Local Chef David Ross & Chef de Cuisine, Alex LeBlanc. Classes can be customized and catered to your interests and dietary needs or restrictions. Special courses can include: foraging for your own food and learning to create a meal with the ingredients, vegetarian or vegan dishes, pastry and desserts, Asian street food, local Maine favorites and more.

Please contact us for more information and to book a class: