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Charcuterie Classes to be offered at Francis Tuttle

David Cathey Published: April 1, 2013

American charcuterie teacher Kate Hill and French farmer/butcher Dominique Chapolard will be in Oklahoma City on April 16 and 17 as a guest of the Culinary Arts program at Francis Tuttle CareerTech, 12777 N Rockwell.

This is a hands-on workshop with Dominique and Kate, who will help students discover the French way to butcher and breakdown a pig for charcuterie and create a butcher’s dozen of traditional French Farmstead charcuterie including: noix de jambon, jambonneaux, ventrèche roulée, fricandeaux, paté de campagne, paté en croute, paté de tête, saucisse de Toulouse, saucisson, saucisse seche, paupiettes, rillettes, and grattons.

To Book a place go online to here. For more information, email Marc Dunham at MDunham@francistuttle.edu. Workshop fee is $875 and includes 15 hours instruction, workshop materials costs; class written materials; lunches and beverages. Workshops limited to 20 participants max.



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