Content about Class
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July 23, 2008
If you haven't signed up yet, there may be a few spots left: tomorrow, at the Whole Foods on Bowery at 7pm, I'll be teaching a class about salt preservation and the basics of dry-curing meat. We'll be starting gravlax, bacon, and duck prosciutto projects. The class is an incredible deal, and you'll walk away with two pounds of meat to finish curing in your apartment.
The Daily News did a nice writeup, too, if you're interested in...
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May 30, 2008
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...
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All content copyright Nick Kindelsperger and Blake Royer.
