Being an audience member isn’t just a passive process of watching and absorbing. It requires engagement.
Ian Pike 9 a.m., May 4
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.