In our charcuterie class we do platters for buffets. Below is a look at a fruit and cheese platter.
A charcuterie platter showcasing a lot of our recent work. Homemade chutneys, gravlax, foie gras parfait, sausages and pates.
Chicken liver crostinis with a fig chutney.
A Pâté en Croûte with a boiled egg inlay.
A terrine studded with pistachios.
It was a great class and we learned a lot. Probably the best class of the year.
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