Charcuterie has become a staple in most restaurants, but many home cooks still leave it to "the pros" to understand the mysterious world of preserved meat. Never fear, Sarah Monson is here to teach you the ins and outs of some of her favorite charcuterie. Made from a wide range of ingredients that are whipped into submission and sealed with flavorful fats, pate, mousse, and rillette are perfect for any summer spread. In class you’ll create your own homemade ​​country-style pork, pistachio, and cherry pate; spiced chicken liver mousse with cranberry jam; and French onion lamb crepinettes with gruyere and thyme. You’ll devour your freshly made treats with homemade whole-grain mustard, bread and butter pickled vegetables; and roasted garlic marrow butter and leave with confidence to create a killer homemade charcuterie board for your next gathering.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.