Learn how to make Choucroute Garnie, the one dish that captures nearly every element of charcuterie. Benjamin Dyer will teach you how to make duck confit & sausage, how to cure ribs to prepare them for smoking, how to make sauerkraut from scratch, and then how to bring it all together into one amazing dish.

Benjamin Dyer is the owner of Viande Meats & Sausage and partner in Simpatica. His charcuterie, located inside City Market, specializes in hand-made sausages, pâtes & cured meats. It was recently designated "Artisan Of The Year: Charcuterie" in the Willamette Week Restaurant guide.

Viande Pâte (served but not demonstrated)

Served with Roasted Potatoes & Dijon Mustard

Seasonal Dessert (served but not demonstrated)

Instructor: Benjamin Dyer

Date: Tuesday, March 6 at 6:30 pm

Fee: $100