The authentic way of preserving and curing foods has enabled us to enjoy a variety of meats and preserves throughout the year. The “charcuterie platter” has quickly become one of the hottest appetizer trends. Cured salamis, pates, and rillettes are served with wonderful local cheeses, cured olives, gherkins, and crusty bread with homemade preserves. We will be learning how to make classic plates using local meats and vegetarian terrine served with seasonal chutney. You will be provided with a local craft beer or cider flight to pair with the board.


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