Friday, April 16, 2010

Charcuterie class

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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