January 20—How to Make Terrines

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January 20—How to Make Terrines

108.70

A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Many terrines are made with typical game meat, such as pheasant and hare. Terrines are an integral part of Nose to Tail eating.  Let Vincent tell you why this dish is so important and delicious.

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CLASS DETAILS

  • Each class includes:
  • 90 minutes of cooking instruction
  • Family-style farmhouse lunch
  • 2 glasses of wine per person
  • Coffee or tea service

LOGISTICS

Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided for the class instruction.

CANCELLATION/ REFUND POLICY

Your purchase of a class is non-refundable. All payments are final. If you find yourself unable to attend after making your purchase, you may transfer the ticket to someone else.

Classes may be cancelled if we have fewer than 4 participants. If we must cancel, we will contact you on the Friday before the class. You will be offered the opportunity to apply your purchase to a different upcoming class.