Scott Marks 7 p.m., Oct. 6
Charcuterie + Cheese
An exploration from bacon to prosciutto to speck, and every charcuterie in between. Learn about both the cured meat and the cheesemaking processes while nibbling on oodles of samples and sipping complimentary wine.
- Age limit: 21+
- When: Thursday, November 7, 2013, 6 p.m. to 7:30 p.m.
- Cost: $50