A hands-on cooking class culminating in dinner served with wine and beer.
Imagine setting your holiday table with a platter of homemade mousse and rillettes. Peter Tempkin is here to teach you to do just that! In this hands-on class, he will cover the elements of the craft of the charcutier, a trade that has been around for centuries, and will apply classic charcuterie techniques to a variety of applications.
MENU (served with a salad of winter greens, local bread, and seasonal fruit)