The Art of Charcuterie - Technique Class 7/24/25
Thursday, July 24th ● 6:30 - 8:30 pm ● “The Art of Charcuterie - Technique Class” ● Partial Hands-On Class ● Karen Boler - Tastespoons ● $70.00.
A hands-on, interactive class designed to teach the art of crafting a beautiful and balanced charcuterie board, perfect for warm-weather gatherings. You will learn how to select and pair seasonal ingredients for a summer-inspired charcuterie spread. Arrange meats, cheeses, fruits, and accompaniments in an aesthetically pleasing way. Enhance flavor combinations with fresh herbs, honey, and specialty condiments. Understand wine and cocktail pairings to complement the board.
Menu: Meats - Prosciutto, Spanish Chorizo, Soppressata ● Cheeses - Manchego, Burrata, Goat Cheese (Chèvre) ● Fruits and Fresh Ingredients - Fresh berries (strawberries, raspberries, blackberries), Sliced peaches and nectarines, Grapes and Figs, Cucumber and Radish ● Crunchy Elements - Assorted Crackers and Crostini ● Local Honey and Fig Jam ● Marcona Almonds and Pistachios, Olives and Pickled Vegetables ● Fresh Basil and Mint.
*Two glasses of wine are included in the price of each seat. No BYOB.
CAPACITY: 28
Thursday, July 24th ● 6:30 - 8:30 pm ● “The Art of Charcuterie - Technique Class” ● Partial Hands-On Class ● Karen Boler - Tastespoons ● $70.00.
A hands-on, interactive class designed to teach the art of crafting a beautiful and balanced charcuterie board, perfect for warm-weather gatherings. You will learn how to select and pair seasonal ingredients for a summer-inspired charcuterie spread. Arrange meats, cheeses, fruits, and accompaniments in an aesthetically pleasing way. Enhance flavor combinations with fresh herbs, honey, and specialty condiments. Understand wine and cocktail pairings to complement the board.
Menu: Meats - Prosciutto, Spanish Chorizo, Soppressata ● Cheeses - Manchego, Burrata, Goat Cheese (Chèvre) ● Fruits and Fresh Ingredients - Fresh berries (strawberries, raspberries, blackberries), Sliced peaches and nectarines, Grapes and Figs, Cucumber and Radish ● Crunchy Elements - Assorted Crackers and Crostini ● Local Honey and Fig Jam ● Marcona Almonds and Pistachios, Olives and Pickled Vegetables ● Fresh Basil and Mint.
*Two glasses of wine are included in the price of each seat. No BYOB.
CAPACITY: 28
Thursday, July 24th ● 6:30 - 8:30 pm ● “The Art of Charcuterie - Technique Class” ● Partial Hands-On Class ● Karen Boler - Tastespoons ● $70.00.
A hands-on, interactive class designed to teach the art of crafting a beautiful and balanced charcuterie board, perfect for warm-weather gatherings. You will learn how to select and pair seasonal ingredients for a summer-inspired charcuterie spread. Arrange meats, cheeses, fruits, and accompaniments in an aesthetically pleasing way. Enhance flavor combinations with fresh herbs, honey, and specialty condiments. Understand wine and cocktail pairings to complement the board.
Menu: Meats - Prosciutto, Spanish Chorizo, Soppressata ● Cheeses - Manchego, Burrata, Goat Cheese (Chèvre) ● Fruits and Fresh Ingredients - Fresh berries (strawberries, raspberries, blackberries), Sliced peaches and nectarines, Grapes and Figs, Cucumber and Radish ● Crunchy Elements - Assorted Crackers and Crostini ● Local Honey and Fig Jam ● Marcona Almonds and Pistachios, Olives and Pickled Vegetables ● Fresh Basil and Mint.
*Two glasses of wine are included in the price of each seat. No BYOB.
CAPACITY: 28
