DATE: Wednesday, February 19, 2020
TIME: 6pm- 8:30pm
THEME: Come learn the fundamentals of preparing the ultimate crowd pleasing food: charcuterie with Kyle Wyatt, owner of Salt & Swine a small artisan charcuterie company. As a trained chef and butcher he applies these skills to making the best small batch charcuterie available. Join us in sampling an array of Salt and Swine's delicious cured meats, and learn how to create your own charcuterie, as well as how to build the perfect charcuterie board at home.
WHAT TO EXPECT: In this hands on class, learn to prepare all kinds of cured meats like, pancetta and bacon and even duck breast prosciutto and cured egg yolk! This class will conclude with a delicious meal (that you prepare!) incorporating all types of charcuterie. Additionally, you will take home cured meats to put towards building your own charcuterie board at home!
CHEF: Kyle Wyatt, Salt & Swine (with Chef Katherine, Growing Chefs!)
MENU: Winter greens salad with duck prosciutto and persimmons, cured yolk carbonara with pancetta, and candied bacon ice cream for dessert!
DIETARY FLAGS: If you have ANY dietary restrictions or allergies PLEASE contact us in advance of the event so that we may accommodate appropriately.