Expand your kitchen skills and your picnic game by making your own charcuterie! This class will cover pork rillettes, duck liver pâté, and a country-style terrine.

We will walk you through making these simple but elegant charcuterie staples, from selecting the right cuts and trimming the livers to proper storage, plus how to serve these treats at your holiday party or give them as gifts!

This class will take place at the Hatchery in the Bayless Kitchen and will run approximately from 1pm to 4 pm.

This class is limited to 10 attendees.