David Dixon 10 a.m., April 17
Salumi — How to Cure Meats at Home
Chef Stein reveals the secrets to the art of home meat curing. Learn how to transform the humble pig into sausages, salumi, bacon, pâtés, and more. As a special bonus, each student will receive a copy of Charcuterie: The Craft of Salting, Smoking, and Curing (W.W. Norton, 2005), by Michael Ruhlman and Brian Polcyn.
- Age limit: 18+
- When: Thursday, January 17, 2013, 6 p.m. to 9 p.m.
- Cost: $125