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NORTH PARK— The Heart & Trotter Butchery is starting up several different series of hands-on meat education classes. The next edition of Pork 101 is scheduled from 7 to 9 p.m. on June 10, when students will learn how to butcher a side of locally-raised pork into different cuts and how to tie roasts; all attendees will go home with two to three pounds of meat. Sausage 101 will be held on June 17, with step-by-step instruction on sausage making, from prep to stuffing into natural casings; each student will get to keep two to three pounds of handmade sausage to cook at home. [EaterWire] .
DOWNTOWN— The can't-miss Chefs & Shakers Mash-Up is back at Hotel Palomar on June 25. Kicking off at 6:30 p.m. on the SummerSalt Pool Lounge, the event brings together 12 dozen bartender and chef teams to collaborate on a food and drink pairing with salt as inspiration; participating teams include Burnside with Sycamore Den, Carnitas' Snack Shack and Seven Grand and pairs from S&M Sausage & Meat and Local Habit. Tickets are $25. [EaterWire]
AROUND TOWN— In April, Waters Fine Foods & Catering debuted a new delivery service which was limited to the La Jolla area. The company just announced that it has significantly expanded its range and is now delivering its daily menu to 12 local neighborhoods from Solana Beach to Downtown, including North Park, Bankers Hill, Hillcrest and Mission Valley. [EaterWire]
