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Metro Cooking Class: More Charcuterie at Home

March 4, 2020 @ 6:30 pm - 9:30 pm

$119

The finished air-dried sausageAfter many requests from students, I am pleased to offer this class, which combines and expands on the information in my Sausage Making and Charcuterie classes.  The focus here is on air-dried preparations, especially salami.

Combine skills from the Sausage Making and Charcuterie at Home classes to prepare traditional Italian dry-cured pork. Try your hand at two classics: guanciale and a slender, fermented salami called peperone.

You can register for this class here.

Details

Date:
March 4, 2020
Time:
6:30 pm - 9:30 pm
Cost:
$119
Website:
https://www.metrocontinuingeducation.ca/course/more-charcuterie-at-home-44010312/

Organizer

Metro Continuing Education

Venue

Lillian Osborn School
2019 Leger Rd NW
Edmonton, Alberta T6R 0R9 Canada
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Website:
https://www.osborneschool.ca

The personal website of Edmonton chef Allan Suddaby