The Meat of the Matter: Charcuterie and Cheese // Thu Jul 17 6:30-8:00 pm
Salumi, salami, charcuterie-you can't deny that it is delicious. Cooked and cured meats are to meat what cheese is to dairy: the perfect intersection of practicality and pleasure. Go whole hog, and join us for an evening of charcuterie basics from salty-sweet speck to firm and spicy salami. What's the difference between Prosicutto di Parma and Serrano Ham? Who are the hot new producers on the meat scene? Murray's resident charcuterie expert and experienced curer Walshe Birney will divulge all this and more, and we'll pair each selection with cheeses sure to make you squeal with delight.