The term “charcuterie” dates back to 15th century France and refers to the preparation of cured meats, like prosciutto, salami, etc. But today a charcuterie board can include a variety of cured meats and cheeses, along with a selection of mustards, chutneys, nuts, prepared vegetables, dipping sauces, and spreads. Join us in creating the perfect charcuterie board for the holiday season. Chef Nancy will share her food ideas in helping you select a theme, display your board, and ideas on combining two or three boards to create a Grazing Table. We will enjoy a glass of wine with this workshop.
Seats are priced per person.
Attendees for this class must be 21 years of age or older. Please be sure to remember your government issued I.D. Alcohol will be served.
Please list any dietary restrictions in the comment section.
To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at firstname.lastname@example.org or 801-428-0372 with any questions
Chef Nancy Carruthers
8 seats available