This February, we'll be offering two - that's right, two - sessions on the Whole Hog Breakdown. February 4th and February 18th. 10am - 2pm.

You'll have the opportunity to use the very same equipment we use in the meat shop (saws, big butcher knives, and sheer force) to butcher your very own 1/2 hog into primal and various sub-primal cuts. You'll also learn about the basics of sub-primal cuts, sausage making and the magic of salami / dry-curing.

The classes are limited to just 10 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 10+ pounds of personally sealed cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.

Cost of the course is $140. Tickets sell out fast - so if you don't make it in to this month's offerings, send us a note and we'll put you down for the next month.

Tickets: http://undergroundmeats-wholehog.eventbrite.com/

We're pleased to announce a January pop-up at the Old Sugar Distillery. A ticket gets you in the door as well as three cocktails masterfully created by UFC's Hastings Cameron using the Old Sugar Distillery's Queen Jennie Sorghum Whiskey. You'll also nosh on a selection of sausages, vegetarian fare, and dessert from the crew at Underground Food Collective.

We're also offering up two pricing tiers. General Admission ($45) and a Service Industry Special ($38). Choose wisely and be real. Awesome.

Tickets: http://ufc-oldsugardistillery.eventbrite.com/

Two special dinners in Chicago's Ukrainian Village with The Stew Supper Club

February 27th & February 28th 

Tickets and info: http://coopsauce.com/

We're pleased to announce that we'll be returning to the Corral Room's white leather embrace for the next UFC bar pop-up Tues., November 15th--a collaboration with our friends from Nostrano and North Shore Distillery. What they were trying to prove isn't entirely clear, but the event was conceived by Hastings and spiritual advisor Grant Hurless as a sort of quinine reductio ad absurdum. They'll tailor 5 distinct* tonic recipes to suit each spirit: North Shore's aquavit, vodka and three gins: the #6, #11 and Mighty.

Underground Food Collective is back in New York City with a series of multi-course dinners December 2, 3 and 5, 2011. Tickets available here. 

It has been over two years since the Underground Food Collective last visited NYC, but we are back at last - and excited to be working with our friends at Sweet Deliverance. One of the few reasons we're able to make this trip is due to the fact that our restaurant, Underground Kitchen, was destroyed in a fire in June 2011. Despite the circumstances, the Collective is very much alive and eager about our next steps.

Dinners include a multi-course feast inspired by collaboration between Sweet Deliverance and Underground Food Collective. We will be providing a cocktail and will have wine and beer for purchase.  Tickets have sold out fast in the past, so don't wait too late to get them or you'll miss out.  Please make sure to include your email address in your order, as we will email you with the location of the dinner once you purchase your ticket.  All dinners are at the Sweet Deliverance Kitchen in  Brooklyn. 

tickets at brown paper tickets - http://www.brownpapertickets.com/event/210646

December 2nd - Sweet Deliverance, $65

December 3rd - Sweet Deliverance, $65

December 5 - Sweet Deliverance, $65

Dinner Partners: Sweet Deliverance: www.sweetdeliverancenyc.com

Current and former UFC employees are invited to join us for a god awful miserable time this November. We will be celebrating our friendship, our love of Wisconsin, the winter time, and people who don't complain about being miserable. If you have never worked for us but would like celebrate the above mentioned things, feel free to ask for an invitation, we would love to have you.