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Kitchen 101: Sausage Making – POSTPONED

Wednesday, March 18 @ 6:30 pm - 8:30 pm


All around the world, sausage is the food of the people. Learn to use the proper ingredients, make sausage and use various cooking methods. Eat, drink and be merry.

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.

Sample Menu:
Mardi Gras Cajun Boudin
Chinese New Year Shrimp Ginger Sausage
Juniper Duck Sausage with Port Reduction
German Weisswurst
Served with a selection of sauces & salsas, beer & wine


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.



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Wednesday, March 18
6:30 pm - 8:30 pm
$65, includes beer or wine
Event Category:
Chef Mark Haskell
Cooking Class Type:
Participation Class
Skill Level:


Hill Center DC
921 Pennsylvania Avenue, SE
Washington, DC 20003 United States
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