We've done our fair share of charcuterie projects on this site and enjoyed every minute of it. There have been successes, and there have been failures, but all in all, it's some of the most fun we've ever had making food.
I'm beyond thrilled to report that on July 24th, Whole Foods Bowery in New York City will be offering a class for all interested in learning the basics of meat curing. The class will help students get their first projects off to a promising start, including Salmon Gravlax, Bacon, and Duck Prosciutto.
And the best news is that I'll be teaching it!
Registration is easy to complete online, and the class is totally affordable. Have a look at their many courses -- lots of interesting stuff like cooking for your dog, home-brewing your own kombucha, and learning to make ricotta with Salvatore Ricotta. I'm honored to be apart of the culinary center at Whole Foods and look forward to meeting any of you that sign up!
{ 5 comments… read them below or add one }
Ooh, would be good. Bit far to come from London though.
How exciting!
I love in Jersey City and I will definitely try to make it. I've only confited duck and pork belly, so this would be great to learn more about charcuterie.
Well the price is right, but I can't make a decission before Monday. We will see.
thats really cool-congrats.
A little far to travel to from Chicago, but if I were in the area would most certainly be there. Who knows..if this goes really well for you maybe you can take it on the road and knock out some Whole Foods in the mid west!
Cheers,
Brian
Great! So anyone who owns a copy of "Charcuterie" is suddenly qualified to teach a charcuterie class?
So much for the time honored tradition of the French…