ROOFTOP SMOKEHOUSE DINNER
THU 21ST OF MARCH / 20:00 (SOLD OUT)
FRI 22ND OF MARCH / 20:00 (AVAILABLE)
THU 28TH OF MARCH / 20:00 (AVAILABLE)
FRI 29TH OF MARCH / 20:00 (SOLD OUT)
THU 4TH OF APRIL / 20:00 (AVAILABLE)
FRI 5TH OF APRIL / 20:00 (AVAILABLE)
THU 11TH OF APRIL / 20:00 (AVAILABLE)
FRI 12TH OF APRIL / 20:00 (AVAILABLE)
THU 18TH OF APRIL / 20:00 (AVAILABLE)
FRI 19TH OF APRIL / 20:00 (AVAILABLE)
Each weekend we organize informal dinners in our smokehouse at Fabrica Lehmann. The menu changes and adapts to the seasons and includes our smoked specialties, pickles & ferments.
We offer a small selection of wines from like minded & sustainable artisans.
6 course menu 48€
PIGS NIGHT EN ROOFTOP SMOKEHOUSE BAR
THUR 21 OF MARCH / 19:00 (FIRST COME FIRST SERVED)
We source our wonderful piggy from the good people of Cal Rovira. We then debone the whole beast and cure it a cider brine for 3 days. We then stuff and tie it and slow smoke it with apple & onions, until succulent & smokey. If it had bones the meat would surely be falling off, our tender pig. Served with roast potatoes, shallots and homemade sauerkraut, this offering also comes with a glass of craft beer from Edge Brewery. All this for only 12 bucks, see you there!
INTRODUCTION TO SMOKING AND BUTCHERY WORKSHOP
SAT 23RD OF MARCH / 11:00 (AVAILABLE)
WED 24TH OF APRIL / 18:00 (AVAILABLE)
This hands on butchery workshop brings us closer to a dying tradition, you will learn how to make your own sausages from scratch. Discover the relationship between salt & meat as we demonstrate how to cure your own bacon. Applying your knife skills as you butcher a prime cut of pig and as we utilize every bit.
We will then hang our sausages in our smoker and start a oak log fire. As we cold smoke our beautiful butis we will teach you about smoking. Remember to invite your friends around for the weekend so you can share your homemade smoked sausages (or just keep them all for yourself).
We finish all together around the table tasting Rooftop charcuterie with plenty of booze.
The duration of the workshop is approx 3 hours and includes a tasting at the end.
Small groups and limited spaces.
*Let us know by email if you have any intolerances or allergies.
Lessons are in Spanish
WILD FERMENTATION WORKSHOP: KRAUT, KIMCHI, VIILI & GARUM
WED 27TH OF MARCH / 18:00 (AVAILABLE)
SAT 13TH OF APRIL / 11:00 (AVAILABLE)
Our monthly wild fermentation workshop is hands on, practical and fun.
You will learn the basic techniques of fermentation and its benefits, while making your own sauerkraut and viili.
Next, we will teach you how to make our kimchi and garum.
Finally, you will take home two ferments to continue applying what you have learned.
The duration of the workshop is 3 hours aprox and includes a tasting* at the end.
We only do small groups. book early as there are limited spaces
*Let us know by email if you have any intolerances or allergies. email@example.com
Lessons are in Spanish
FLORENTINE KITCHEN KNIVES & ROOFTOP SMOKEHOUSE WORKSHOP
SAT 30TH OF MARCH / 11:00 (AVAILABLE)
Its a real treat to have the talented Florentine Kitchen Knives in the house.
Bring your own knife to the workshop and Tomer from Florentine will be on hand teaching you how to sharpen your blades using traditional japanese stones.
You will learn the skills to enhance the performance and prolong the use of your knives at home.
In this hands on workshop you're next going to learn how to:
Fillet, Cure and Smoke your own mackerel, which you can take home.
Then we will teach you how to slice up fresh cucumbers (using a ridiculously sharp knife) and transform them into kosher dill pickles.
At the end we will gather around the table and get stuck in to the smoky, pickily treats we made and wash it down with cold beer.
Remember there will be an opportunity to purchase the japanese stone kit, a set of stones to maintain your new blade honing skills.