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The Charcuterie Course, Parts One and Two

This Course deals with many of the preparations found in charcuteries all over France. These dishes are almost always made from some part of the pig and almost always contain a significant amount of pork fat.

The emphasis of the course is entirely on traditional, tested-by-time routines. With imagination many variations can be conceived. Typical and traditional garnishes accompany these preparations.

The dishes that result from this course are a meat eater's delight.

Part One (five four-hour classes)
Brining, curing, and aging meats
Potted meats and confits
Headcheese and brawn
Country sausages
A rough country pâté

Part Two (five four-hour classes)
Boudin noir
Confit
Rillettes
Galantine of duck
Crêpinettes
A smooth liver pâté

Mornings at 10:00am or evenings at 6:30pm. Maximum class size: four. Sandwiches or salads are served.

The parts of the charcuterie course may be taken separately.

Fees: $700 for one part; $1,300 for two parts.

Register for this course today!