Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. During the Charcuterie, Smokehouse, and Condiment Workshop, you'll learn various preparations and techniques.

You will also:

• Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces.


• Practice the proper way to cure and smoke meats and seafood.


• Learn how to prepare forcemeats for pâtés, terrines, and sausages.


• Discover how to handle, store, and stuff casings.


• Prepare condiments including ketchups, flavored mustards, cold sauces, and dressings.

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