Learn How the Sausage Gets Made at Café Pinot’s Charcuterie Class

Chef Joe Vasiloff will teach guests how to cure their own meats

From Kris Morningstar at Terrine to Ori Menashe at Bestia, L.A. chefs are having a charcuterie moment. Café Pinot wants you to share in this moment, and not just by eating at the Downtown restaurant.

Starting on February 7, executive chef Joe Vasiloff will offer courses on how to cure and preserve meats. The hands-on series kicks off with a class on duck prosciutto and duck rillettes. After a two-hour lesson in the prep kitchen, students will start making their own charcuterie. Of course, curing meat is a long game you’ll have to continue patiently working on at home, but each class concludes with a feast of charcuterie, cheese, and wine, no waiting involved.

The Saturday classes, which start at noon, will also include a March 7 course on pork terrines: smoked pork cheek and country pork pate, and an April 11 offal-good course on summer-style sausages: rabbit and chicken liver, plus beef heart and squab.

Classes are $75 each. To attend, fill out a reservation form and e-mail it to [email protected].

redarrow Café Pinot, 700 W. Fifth St., Los Angeles, 213-239-6500