BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Taylor's Market & Kitchen - ECPv6.15.18//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Taylor's Market & Kitchen
X-ORIGINAL-URL:https://www.taylorsmarket.com
X-WR-CALDESC:Events for Taylor's Market & Kitchen
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260124T100000
DTEND;TZID=America/Los_Angeles:20260124T130000
DTSTAMP:20260407T033038
CREATED:20241222T161657Z
LAST-MODIFIED:20251112T200231Z
UID:3514-1769248800-1769259600@www.taylorsmarket.com
SUMMARY:Taylor's Market Butchering 101 - Seafood\, Poultry\, and Knife Skills
DESCRIPTION:Taylor’s Market\nButchering 101\nPoultry\, Seafood and Knife Skills\nTaylor’s Kitchen\n\n\nPoultry\, Seafood and Knife Skills \n  \nTaylor’s Market Butcher Danny Johnson presents Butchering 101 ~ Focus on Poultry\, Seafood and Knife Skills.  Danny will cover proper butchering techniques\, buying tips\, and preparation techniques of Poultry and Seafood.  Knife Skills will also be covered during this session. \n$45.00 per person \na light lunch will be served \nFor further information contact customerservice@taylorsmarket.com \nor dial 916-443-6881 \nTaylor’s Market Butcher Danny Johnson is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s. Danny continues to educate himself about the world of meat and butchering by travelling and stopping at every butcher shop he can find. Meat Cutting is not something that can be taught in a 3 hour course\, the “basics” yes\, but it is an ongoing education and evolution. Danny’s philosophy is\, “A good butcher should know how to feed the animal\, eat the animal\, and everything that has to be done between those two points”.
URL:https://www.taylorsmarket.com/event/taylors-market-butchering-101-seafood-poultry-and-knife-skills-3/
LOCATION:Taylor’s Kitchen\, 2924 Freeport Blvd\, Sacramento\, CA\, 95818\, United States
CATEGORIES:Butchering 101
ATTACH;FMTTYPE=image/jpeg:https://www.taylorsmarket.com/wp-content/uploads/2024/12/6463be39f5be41cbdb399dd780a7d0ce-RDsO8X.tmp_.jpg
END:VEVENT
END:VCALENDAR