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:

Produce:
garlic
orange
rhubarb
shallots
parsley
tarragon
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:
almonds
olive oil
apple cider vinegar
Dijon mustard
whole grain mustard
sherry vinegar
safflower oil
sugar

Proteins:
pork belly
pork shoulder
rendered duck or pork fat

Spices:
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
Whisk

Grocery Stores:

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

Rainshadow Meats
1531 Melrose Avenue
Seattle, WA 98122