Classes & Gift Cards
We offer private dining, events and classes in butchery, cooking and other culinary topics. Classes are limited to small groups and are hosted by our kitchen and butcher shop staff.
Cancellation policy: Classes are non-refundable nor can they switched to a future class date. If you are unable to attend a class you purchased, you are permitted to make arrangements for someone to attend a class in your place. This information must be communicated with the restaurant.
Gift cards are good for any 13th Street Kitchens location: Cafe Lift, Prohibition Taproom, or Kensington Quarters!
Pre-order your Butcher Basket Monday - Thursday and pickup on Saturday between 12pm - 6pm
Breakfast Package: $30 - 1 Dozen Eggs, 1/2 lb bacon, 1/2 lb scrapple, 1 lb uncased sausage
Small Basket: $30 - 1/2 lb bacon, 1 Dozen Eggs, 1 lb Sirloin,
Medium Basket (Pork Jawn): $50 - 1 Lb Sausage (3 links), 1 Lb Coppa Steaks (Two half pound steaks, 1 LB Ground Pork, 1/2 lb scrapple, Bone in Pork Chop (between 14-16 oz)
Large Basket: $70 - 20oz Boneless Ribeye, Bone in Pork Chop (between 14-16oz), 1 Lb Ground Beef, 1 Lb Sausage (3 links), 1 Dozen Eggs
Saturday June 15th at 3pm
Hang with Chef Matt & Steve the butcher while they breakdown a whole pig in a small group classroom setting. Steve will get the primal cuts squared away and Chef will show you the finer points of the pig. Special Father’s Day addition with unlimited High Life’s and Neshaminy Creek IPA available. Guests will take home goodies to set up a Father’s Day BBQ at home including grilling cuts from the demo, spice rubs and farmer’s veggies.
Saturday June 1st from 3-5pm
We’re offering a Butcher Class & Happy Hour Combo event on Saturday, June 1st. For $40 per person you’ll get to hang with Steve the butcher & Matt the chef while they breakdown a pig. Join us for a beer and wine open bar along with light snacks. (You’re also welcome to join us for dinner downstairs after the class with a separate reservation!). Tickets are limited so get yours now!
Wednesday June 19th at 6pm
Join Chef Nich Bazik for an evening of pasta making (and eating!).
*Please let us know if you have any dietary restrictions or allergies.
Sunday, June 23rd, 3pm
Hang with Chef Nich Bazik for a hands on class in all things seafood. Attendees will learn how to shuck oysters and clams, filet fish and slice sashimi, poach lobster and more! Not only will you learn these techniques, but you will also enjoy the fruits of your labor! Attendees will be greeted with a complimentary glass of prosecco to get things started.
Thursday, May 16th, 6pm
Join Chef Matt as he teaches about fermentation and preservation. Participants will learn how to make hot sauce, sauerkraut, kimchi and more! After the learning piece, participants will sit down to a family style meal cooked by Chef and his team. Take aways from the class will be provided as well!