We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Pork Rillette
Fresh Rhubarb Relish with Herbs and Shallot
Fresh Cherry, Watercress and Almond Salad with a Mustard Vinaigrette

Shopping List:

fresh cherries (ideally not Rainier cherries, but any variety will do)
red onion
fennel bulb
watercress; if you cannot find watercress please substitute with some treviso, endive, radicchio or a mix of the three!

Dry Goods / Pantry:
olive oil
apple cider vinegar
Dijon mustard
whole grain mustard
sherry vinegar
safflower oil

pork belly
pork shoulder
rendered duck or pork fat

kosher salt
whole allspice
black peppercorns
nutmeg, ground
bay leaf
chili flake
fennel seed
mustard powder, I like Coleman

Equipment List:
Pan for melting duck or pork fat
Chefs knife
Cutting board
Spice grinder or mortar and pestle
2-3 quart pot with a lid for cooking the pork
Microplane, or the small side of a box grater
Plastic wrap
Parchment paper
Slotted spoon
Cookie sheet tray or a large plate
Mixing bowl for rillette
Small containers or a plastic lined terrine mold
Tasting spoons
Mixing bowl for relish
Cherry pitter
Bowl for salad
Bowl for making vinaigrette

Grocery Stores:

Big John’s PFI
1608 Dearborn St
Seattle, WA 98144

Rainshadow Meats
1531 Melrose Avenue
Seattle, WA 98122