THIS EVENT IS IN THE PAST!
The Charcuterie Plate Cooking Class
Above: Chef Arleen Lloyd.
Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as Rillettes, Galantines, Crepinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie.
Join executive chef Arleen Lloyd's in a gastronomic adventure exploring the world of charcuterie and all of its possibilities. This is a tasting event geared towards educating your palate to the nuances of flavor and the richness of life.
*Come hungry and do not eat or drink any strong substances prior to class to allow for an optimal tasting experience.