Big news for charcuterie fans. Chef/author Brian Polcyn of Forest Grill in Birmingham, Mich., will be teaching a two-day class in Indianapolis in April.
Polcyn is the co-author, with food writer Michael Ruhlman, of “Charcuterie: The Craft of Salting, Smoking, and Curing” and “Salumi: The Craft of Italian Dry Curing” and has been a James Beard Foundation restaurant awards nominee for Best Chef: Great Lakes Region.
The hands-on class, to be held at Sysco Indianapolis, 4000 W. 62nd St., runs from 9 a.m. to 3 p.m. April 27-28, a Sunday and Monday. According to the class website, the two-day butchery/charcuterie class is $650, or $599 with early registration. Attendees must bring their own knives, apron and notepad; each participant receives a copy of one of Polcyn’s books. The class includes wine and beer pairings at the end of each session; participants also receive charcuterie to finish curing.
Sessions include whole hog butchering techniques, with emphasis on respect for and utilzation of the whole animal, sausage-making techniques, hot/cold smoking and salting. For more info, check CuredCuisine.com.