Scott Marks 2 p.m., Oct. 11
Salumi How to Cure Meats at Home
Chef Stein leads an evening of pork pleasure and reveals the secrets to the art of home meat curing. Using time honored techniques, participants will learn how to transform the humble pig into sausages, salumi, bacon, pâtés, and more.
- When: Saturday, November 30, 2013, 10 a.m. to 1 p.m.
- Cost: $125