From the French chair (“flesh”) and cuit (“cooked”), and pronounced “shar-koo-tuh-ree,” charcuterie describes a wide range of cured meats, from hard, thin-sliced cuts to soft spreads. In France, the word also describes the shop that sells them. Charcuterie can serve as a starter course for a formal occasion, or it can spotlight as the light-meal centerpiece at a casual gathering. Antipasti is the Italian alternative but what is the difference between the two.  In this class you will learn how to build each one. You will also learn a few great recipes of specialty itens to add to each to make them your own.

The wonderful thing about a charcuterie and antipasti is its versatility. You can mix and match flavors and textures. You can focus on a particular style or region. You can make it your own. 

Menu

Mini Charcuterie board with various meats

Mini Anti pasti platter board…