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The Butcher's Grind is a Course

The Butcher's Grind

Ended Apr 8, 2022

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Full course description


Fresh ground and seasoned sausages are at their best in this hands-on link and patty class. Traditional breakfast, spicy Italian, chorizo, lamb, turkey and more will be produced. Sausages will be cranked, tasted and distributed to guests to take home.

Cash Bar will be available!

One registration is required per person. If you need to register larger groups or are having issues, please contact Rachel Drum at 440-366-7815.


Date & Time:

April 8, 2022

Friday, 6:00PM-9:00PM


Chef Adam Schmith & Chef Brad Ball


LCCC Main Campus, CU 205

Questions? Contact us

Rachel Drum,

Photo by Angele J from Pexels