Please sign up for this course here!
This is a 2-day workshop: Day 1 is Sat Aug 8 from 2-4:30 pm PT. Day 2 is Sun Aug 16 from 4:30-6:30 pm PT.
Midweek: Cured and Poached Salmon Belly Rillettes
Juniper, Dill, and Gin Cured Gravlax, Potato Cakes, and Crème Fraiche
Duck Breast Prosciutto, Cured Egg Yolks, Blackberry Vinaigrette, and Hazelnut Salad