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 with variuos meats and cheeses

The perfect french pate

Italian Cheese Bomb

Bacon Jam

Cost

$55.00 per person 

BYOB