Potting Meats & Fish: Rillette, Confit and More with Elizabeth Vecchiarelli - $40
Learn to preserve your own meats and fish with their own fat or butter with PRESERVED owner Elizabeth Vecchiarelli.
Before the days of refrigeration, potted meat was a way to preserve meat safely for the days ahead by cooking, potting and covering with fat to form an airtight seal preventing spoilage. Learn to render your own fat and make your favorite delicacies like duck confit, rillette, and potted salmon.
Each student will receive recipe guides and a personal jar of potted meat to take home.
This class is presented by Preserved.