Have you ever wanted to know more about charcuterie? Perhaps you're familiar with eating pâté, but want to know how it's made? Or maybe you would like to know the difference between a cured salami and a cooked salami? Or how we went from charcuterie being a necessary method of preserving meat to something you order at a fancy restaurant? Well, do we have an event for you!
On Friday, December 4th at 7:30 pm, join Peter Sanagan and Charcutier Scott Draper for an evening filled with pork and interesting tidbits. The evening includes a curated charcuterie selection with more than enough food for two (or more) for dinner, and an hour discussion on the topic, where Scott will share his vast knowledge on this particular subject.
Tickets are $60 and include:
750 grams of charcuterie, curated by Scott to go along with the evening's discussion 1 Blackbird baguette 1 jar cornichons 1 access link to the Zoom meeting
Charcuterie can be picked up at either shop location, or you can choose for it to be delivered to your home.
There are only 30 tickets available, so get yours early before this event sells out!