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