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The Whole Beast: Curing Meat & Fish
Wednesday, January 30 @ 6:30 pm - 8:30 pm
Learn to cure and preserve meat & fish with limited space and equipment. Make, taste and pair with beer and wine.
Bacon, a low-country quick “smoked” version
Cool Cured Fish and Escabeche
Pickled Vegetables & Chiles, half-sour and quick-cured, and house made wine mustards
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
Please bring an apron. A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.