Charcuterie expert Brian Polcyn to teach class in Indy

Jan 29th, 2014 | by Eat Drink Indy | Events, News

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.

Cured Cuisine stages charcuterie classes, taught by chef Brian Polcyn, throughout the country.

Cured Cuisine stages charcuterie classes, taught by chef Brian Polcyn, throughout the country.

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.

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