Instructor: 
Adam Hayman, chef and culinary instructor
Class Type: Combination Hands-On and Demo Class
Price: $125 per person
Availability: Almost Sold Out

Class Description:
Charcuterie has become essential for entertaining. In this class, chef Adam will walk you through how to curate a charcuterie board, and how to pair those meats with other items. He will demo some cutting and presentation methods for the meat (and cheese!). For the hands-on component of the class, guests will learn how to make duck rillettes, pickles, and an herbed berry compote.

Menu and Details

 Master Pickle Brine and How to Pickle a Variety of Produce

Blueberry and Thyme Compote

Homemade Grainy Mustard

Confit Duck Rillettes

Cheese Styles: When to Use Them and How to Cut Them

Class menu and format subject to change.