Tuesday, January 5, 2016 | 6:30PM
$175 (Inclusive of house wines, beer, and hospitality.)
Limited to 12 guests
For the first time ever at Vetri Cucina, Chef de Cuisine Joey DeLago will provide a behind-the-scenes look at charcuterie making here at Vetri. From our youngest sausages to terrines, Joey will walk you through our saucisson recipes and share the skill and art required for the perfect charcuterie platter. More importantly, he will help you get started making sausages and terrines at home this winter. Come ready to learn about seasoning, curing, fermenting, and presenting the perfect charcuterie. In addition to stuzzichini, the class will be accompanied by a hearty pasta dinner and dessert. House wines and beer included.
There are currently no upcoming activities. Check back later!