Thanksgiving's a month away! Next week at Berkeley's Café Rouge, meat guru Bill Niman holds forth on heritage turkeys, a specialty of the BN Ranch company he founded with his wife, Nicolette Hahn Niman. Actually, the event's a heritage poultry-centric butchery class, including a discussion with Café Rouge lead butcher Scott Brennan, executive chef Rick DeBeaord, and chef/owner Marsha McBride. Julie Johnson, owner of organic vineyard Tres Sabores, talks about the guinea fowl she raises and sells, "just in time for the holidays," with secrets of brining, boning, braising, rendering, roasting, and carving. Eats are included, with a seasonal-sounding menu of grilled squab breast salad, braised guinea hen with pumpkin and dried figs, cassoulet, and roast turkey, both brined and not. Wine tastes from Tres Sabores too.
Poultry Butchery Class at Café Rouge
When: Mon., Oct. 25, 6:30-8:30 p.m.
Where: Café Rouge, 1782 Fourth St. (at Hearst), Berkeley)
Tickets: Purchase through OpenTable, or call Café Rouge directly at 510-525-1440 after 10 a.m.