Our friends at the Brooklyn Kitchen Labs and The Meat Hook have some fantastic classes planned for January, any of which would make a great Christmas present for the culinarily inclined. From kitchen basics like soups and sauces to more advanced moves like braising, there are plenty of cooking classes on the list, as well as sausage-making and pig butchering with the Meat Hookers. More classes (cheesemaking, beer brewing and bread baking to name a few) will be listed on the Brooklyn Kitchen website in coming days, but Brooklyn Based readers get the first look and dibs on spaces in this handful of courses we picked specially for you. From now through Monday this is the only place you can find the links to these classes, so snap ‘em up while the snapping is good.

Comfort in the Kitchen
Knife Skills
Join Chef Brendan McDermott as he explains the finer points of knife use, care, and SAFETY! This hands-on class for up to 8 people will help students gain comfort and keep fingers

Sauces
Basic foundation sauces for better cooking. Chef Brendan McDermott will lead an interactive demo on the simple steps to consistent sauces, including a review of mother sauces, and a demonstration of some quick pan sauces. Participants will make a basic tomato sauce, and a simple red wine pan sauce to complement chicken or beef.

Soups
Nothings makes for a hearty, inexpensive like a big bowl of warming soup. Chef Brendan McDermott will teach you the ways of the stock pot during this semi hands-on soup making class that will send you home with several recipes and a belly full of delicious soup.

Just the Two of Us
Perfect Dinners for Two
Katherine Randazzo, former sous chef of Marlow and Sons, will teach two perfect dinners for two. Entirely foolproof, this class is perfect for couples, roommates, or anyone who wants to wow a dining partner in the future. Kat will make short ribs and roasted chicken, and everyone will dine together and go home with the recipes.

Date Night Butchering
The Meat Hook’s fabulous butchers will lead this demonstration of how to cut up a half a pig, while explaining where many common (and some uncommon) cuts come from on the animal. They will be using a farm-raised pig from Fleisher’s meats in Kingston, NY. Each attendee will receive a $20 credit to the Meat Hook. This class will NOT be hands-on, but there will be ample time for all your questions. Expect libations befitting a Saturday night.

Sausages
Three Chorizos
In this class, our butcher Ben Turley will take his love of chorizo to a whole new level and impart his knowledge to you. He will make three chorizos and everyone will get a taste, and go home with sausage. This class will have some opportunities for hands-on participation.

Quick Cured Dinner
Butcher Ben Turley is absolutely going to cure some sausage with you. He’s making pepperoni and braising sausage, and then he’s making a family style pasta dinner with the braising sausage. Sharing is caring, and Ben is ready to share.

Dutch Oven Dinner — A special event

Butcher Brent Young, will teach this class about the wonders of braising. A perfect holiday gift, students go home with their one 3.5 quart Le Creuset dutch oven, valued at $185 in a color of their choice, and enjoy the fruits of their labor after class.

Pig Butchering
The butchers from the Meat Hook will lead this demonstration of how to cut up a half a pig, while explaining where many common (and some uncommon) cuts come from on the animal. They will be using a farm-raised pig from Fleisher’s meats in Kingston, NY. Each attendee will receive a $20 credit to the Meat Hook. This class will NOT be hands-on, but there will be ample time for all your questions.

Sent by Annaliese. Post sponsored by Brooklyn Kitchen Labs.