Join us in the kitchen for a sausage making workshop! In this interactive cooking class, Chef Mark Haskell will walk you through how to make sausages that pair perfectly with cozy Autumn and Winter nights!

Learn a variety of types and techniques – spicy moroccan lamb merguez, fragrant Thai sao ou from Chaing Mai, Italian sweet fennel pork sausage, & Chinese shrimp mousse sausage, as well as the accompanying sauces for each.

Unlimited beer and wine are included in the price of the course!

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.

Note: Registration for this class will close two days before the event (Apr 14th) so that Chef Haskell can prepare the correct amount of ingredients and supplies.