Join us Monday, February 14 for a cooking class with Chef Jules Carney celebrating Valentines Day with Pâtés and Pinots.
It’s time to up your game and go beyond the looks of your charcuterie board and let your board tell its story. Not sure how to do that? Fortunately, you have a guide. Jules Carney is a trained practicing artisanal charcutier, culinary historian, storyteller and owner of The Leaping Pig Charcuterie and has been making and teaching others about charcuterie for over 10-years. French, Italian, Spanish, South Asian, African? Cultural influences have impacted each piece of food you place on your board, a story, hundreds, even thousands of years in the making. If you want to entertain on a different level, you will walk away from this class with the ability to impress friends and family beyond how the board looks by truly understanding its story.
In this class we will make two versions of pâté, a traditional charcuterie often overlooked on boards. Pâté and terrines can stand alone as a serving item but add a huge flavor boost to charcuterie boards, while contributing to balance, texture as well as provide a focal point to build around. Participants will have the opportunity to make a country-style pâté (pâté de campagne), and a pâté en croûte (pâté in a crust).
Of course, what is a good Pâté without good wine? We will explore the pairings of a full-bodied Pinot Noir, a dry, crisp Pino Grigio and its sweeter, fruity cousin in the form of Pinot Gris.
Classes typically run for two hours, and include all dishes you and the chef prepare.
Reserve a spot by calling us at 501-664-6900 or checking-out right here in our online store!
If you are part of a larger party please let us know.
All ticket sales are final. Due to food prep, planning, different chefs and food costs, tickets cannot be transferred to any future classes. You may transfer your seat to someone else for the same date/class.