November 09, 2013 6:00 PM - 10:30 PM
Institute of Culinary Education
Do you ever wonder how your favorite chef or butcher makes such beautiful and appetizing pâtés? Do you spend long hours admiring luscious photos of terrines in magazines? If terrines and pâtés are among your favorite foods, this special two-day workshop is for you. Chef-Instructor James Briscione, formerly of Daniel and Frank Stitt’s Highlands Bar and Grill, will take you through the steps of making terrines that range from traditional to modern. Once you realize that these preparations are well within your abilities, you’ll enjoy them much more often for a simple lunch with a glass of wine and a salad, or as an impressive addition to a menu for guests.
Click here to register.