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. All classes are announced on the 15th of the month before.
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.
Thursday, November 14th at 6pm
Join our Butcher, Steve, for an in-depth look at the butchering breakdown of a whole pig. Gain unique and first hand insight into direct from the butcher tips on how to utilize all parts of the pig in this intimate setting. Only 10 tickets are available for this class, so reserve your spots now!
Two beverages and take home cuts are included in this class.
Thursday November 21st at 6pm
Join Kensington Quarter’s Executive Chef, Matt Harper, for an intimate night of making and eating pasta. Learn Chef’s tips and tricks for making the perfect pasta at home, and then sit down to eat! Only 12 seats are available, get them before they’re gone!
Drinks will be available a la carte the night of the event, so come hungry and thirsty.
Pre-order your Butcher Bundle 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
Soft gray tees printed on American Apparel shirts
Gift cards are good for any 13th Street Kitchens location: Cafe Lift, Prohibition Taproom, or Kensington Quarters!
Join KQ’s Executive Chef Matt Harper and 13th Street Kitchen’s Executive Chef Nich Bazik in the sea-foodie event of the fall - an educational seafood cook-off representing two cultural techniques! Harper, playing on his upbringing, will teach the fine art of perfecting a classic “Low Country” boil of shrimp, andouille sausage, corn and potatoes while Bazik will share a short tutorial on how to create the traditional New England-style boil complete with lobster, clams, crab, mussels, chorizo and corn. Following the brief class, attendees will roll up their sleeves and enjoy the feast in true seafood boil form — family-style, atop newspaper-lined tables.
$45 gets you all you can eat crustaceans, and $65 gets all you can eat, and all you can drink Miller High Life. There’s only 30 seats available, so this is a can’t miss event for anyone who loves snacks of the oceanic persuasion.
Sunday September 29th. The class begins promptly at 3pm, and wraps up around 6pm on our patio.
Thursday October 17th at 6pm
Guests will enjoy a unique opportunity to learn the break down of a whole pig led by our Executive Chef Matt Harper and our butcher Steve Francisco. This class is capped at 10 guests to provide a more intimate experience.
Included: 2 beverages (draft beer and wine, house cocktails, well spirits, n/a) plus cuts from the butchery.
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.