Team Building Activity - Essential Charcuterie Board Competition

All necessary utensils will be provided by the chef. The venue is required to have access to sinks nearby, tables set-up to prep and garbage containers. Chefs are able to arrive a minimum of 30 minutes in advance.

Charcuterie Board Basics and Demonstration

Chef demonstrates how to create a visually appealing charcuterie board and how to choose meats, cheeses, condiments, accompaniments, textures and more

How to Make Cured Meat Roses

Chef demonstrates how to make salami and prosciutto roses for a stunning presentation

Charcuterie Board and Wine Pairing 101

Guests may provide their own wine

Chef demonstrates what wines to pair with which meats and cheeses

Demonstrating Knife Cuts for Cheeses

With chef demonstrates how to cut various soft and hard cheeses and different presentation options

Team Charcuterie Challenge

Ingredient options include meats, cheeses, pâté, terrines, smoked or preserved fish/shellfish, fresh vegetables, olives, pickled vegetables, quails eggs, hard-boiled eggs, fruit, mayonnaise, aioli, mustards, honey, jam, spreads, nuts, crackers, breads, rolls and breadsticks

Ingredients may vary based on seasonal availability

Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.