Join Doug & Andy in the 1400 Food Lab kitchens for a series of butchery, curing and cooking classes all centered around homegrown heritage pigs. In their third installment, we’ll explore Pates & Terrines.
In this 3-hour class, we focus on the centuries-old practice of turning trim cuts into the delicacies known as pâtés and terrines. This is not your momma’s meatloaf! We will make use of the head, hocks, liver and other sausage cuts to for a classic French terrine and a rustic, country-style pâté. And we have a few other surprises up our sleeve!
Students will take home a pate and terrine they assembled in class, ready for cooking and eating.
There will be plenty of pre-made pâté and terrines available for sampling during class and you will also enjoy a Charcuterie board of specially-selected Hand Hewn Farm meats accompanied by cheese, fruit and bread.
Doug Wharton and Andy Lane are part of Hand Hewn Farm in Western Tuscarawas County. They started their agricultural journeys on separate homesteads in Knox County as they learned to raise pigs, chickens, rabbits, and ducks. When it came time to harvest their livestock for food, they felt compelled to make the most of it. Through reading, watching, and a whole bunch of trial and error they’ve learned how to butcher, cook, and cure so well that they had to share their knowledge with others. During the fall and winter months, Doug and Andy travel the country teaching farmers, chefs, and foodies about humane slaughter, no waste butchery, and charcuterie.
This class is limited to 8 participants and will sell quickly – so grab yours now!
The final class in this series is Knife Sharpening.
A minimum of 6 registrants are required for this class. All ticket purchases must be made prior to 5:00 PM, Oct 1st. No refunds or cancellations after Sept 26th. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at 614-636-3164. Tickets are NOT transferable to different events.