Charcuterie Class at the Briscoe
Wednesday, December 4, 2019 | 6:00-8:00pm
$75 members | $95 non-members
Curator Ryan Badger will provide a brief description of how curing food ties in to our Western Heritage.
Two-time James Beard Award finalist, Chef Steve McHugh, will lead the participants on a hands on journey through the creation of a perfect charcuterie board while discussing the reason for the purity of the regional ingredients and the hands-on, unadulterated methods for which he and Cured are recognized. Cured has been recognized as “One of the Country’s Hottest Charcuterie Restaurants” (Eater National) and one of the “10 Best Foodie Spots in San Antonio” (USA Today).
The evening includes:
Wine and beer to sip
A charcuterie board to keep and tools
All the foods to create a board to your taste
Space is limited!
For more information, please reach out to Head of Patrons & Events, Karen Green Pirinelli at 210.507.4864.