Charcuterie Class with James Naquin.
Learn how to make a chicken liver mousse that is smooth as butter. Using a not so secret blend of spices, James will demonstrate how to utilize liver in dishes that leaves behind most of the iron flavor negatively associated with it. Break out the crostini please!
One sausage will be a spicy/sweet version of an Italian sausage. Fairly classic but much more flavorful than anything found in a store.
The other will be a style of bratwurst known as Rost bratwurst. Mild in heat but bold in flavor with small additions of garlic and egg
Lastly, we will make a terrine. A really good version of meat loaf typically served at room temperature on bread or crostini. This variation will be a riff on the French classic with a trick or two from the Chef's own toolbox.
Students will leave with over $50 worth of product. And a complimentary beverage is included. This class is a steal!