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My Experience with Charcuterie at the Cook’s Shop

September 7, 2018
chef chopping food

Take a class and learn something new. Wednesday evening I learned about, Charcuterie – the art of preparing and presenting a variety of cured and preserved meat products, from ham and bacon to sausages to pates.

One of the great pleasures of working to promote tourism in our area is the opportunity I have to get out and experience some of the great things offered by our tourism partners. On Wednesday night, I had the pleasure of attending a class on charcuterie at The Cooks Shop in Marietta.

a chef talking

Charcuterie – from the French for Cooked Meat, is the art of preparing and presenting a variety of cured and preserved meat products, from ham and bacon to sausages to pates.   The class was conducted by Chef Jamie Heydinger, and hosted by the fabulous and always entertaining Dagmar Kupsche. Attendees learned about the history of preserved meats, how to pair those various flavors with cheeses, fruits, bread and crackers, and beverages. Chef Heydinger demonstrated how to prepare a delicious chicken liver mousse (like a pate, only smoother and creamier), and a quick recipe for pickled red onions. Four different plates were prepared and shared, with the chef noting that it is important not only to have a variety of flavors but textures as well. The food was fantastic and the company superb.

foot on a plate

The Cook’s Shop is the area’s premier specialty shop geared to anyone who enjoys cooking. From beginners to serious chefs, anyone who enjoys spending time in the kitchen is sure to find something useful or delightful. They offer several cooking classes each month, with a standard cost that is usually $45-$55 dollars depending on the type of class and ingredients used in the preparation.

I highly recommend these classes, either for yourself and a spouse, partner or friend or as a gift to the serious foodie in your life.

food on a plate

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