Charcuterie class offered by Chef Brian Polcyn & Cuisine University. This is a great class for professionals and enthusiasts. I attended this class in 2013 and had a great time, plus learned a lot. Polcyn has written two books on sausage and salami making.

CHEF BRIAN POLCYN

PRESENTED BY CUISINE U

HOSTED BY MILLER & ASSOCIATES & SOUTH TEXAS HERITAGE PORK

DATE: SUNDAY, APRIL 2 & MONDAY, APRIL 3, 2017 * TIME:: 9AM TO 3PM

LOCATION: MILLER & ASSOCIATES * 2650 MIDWAY RD. #146 * CARROLLTON, TX 75006
CUISINE U’S TWO CLASS INCLUDES:

Whole Hog Butchery • Both USDA & European/Seam Butchery • Sausage making techniques • Proper use of Salt • Fermentation • Whole Muscle Cure • Ground Dry Cure • Uses of Salt, Nitrites and Nitrates • Pork products to take with you • Wine/Spirit or Beer Tastings w/Charcuterie • Breakfast and More.

For More Info: vic@cuisineuniversity.com

Website: www.cuisineuniversity.com

Phone: 561.306.6150

Class Price: $625.00 Click For Payment:

https://squareup.com/store/cuisine-u

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ACF CE POINTS AWARDED

Beer Tasting By Brain Dead Brewery

I'd be interested in the beer tasting.