Luis Obregon, chef, sommelier, and culinary instructor
Class Type: Combination hands-on and demonstration
Price: $100 per person
Sausage has become essential dining, and a pretty delicious way to enjoy the benefits of nose-to-tail eating. In this hands-on class, you will learn how to properly grind different meats, how to season the mixture, and how to stuff them to make perfect little parcels of deliciousness.