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Charcuterie at Cook Street
November 17, 2009 (Tue)
from 6:00 PM - 9:30 PM
Denver, CO
Cost: 89
Event ID #279490
Event Details
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Charcuterie, derived from the French words for flesh (chair) and cooked (cuit), is the branch of cooking devoted to cured and prepared meat products. This craft has come a long way since its inception as a preservation method before the advent of refrigeration.
Matt Selby, Executive Chef of Vesta Dipping Grill and Steuben's, will be teaching the fine art of charcuterie, a centuries old technique for preserving meat. Learn the difference between a wet brine and dry cure, key points on sanitation and the best kind of bacteria, while preparing whole meat cures and sausages. Chef Selby, a charcuterie expert, will also be sharing some tips and tricks learned from his recent class at the Culinary Institute of America at Hyde Park.
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