A charcuterie board (cold cooked meats) is one of my favorite ways to start a meal, but also including a board filled with cheeses, nuts, honey, jams, crackers, bread bites, and olives. Now, guest chefs from Ray’s and Stark Bar (Patina Group) are offering a fun “Art of Charcuterie” educational series at the downtown LA restaurant Café Pinot, next to the Los Angeles Public Library.
We were invited for a sneak peak last week to learn the ins and out of making Mortadella, a sausage derived form Bologna, Italy made from pork shoulder and 15% small cubes of pork back fat. We flavored ours with some spices and pistachio nuts. Meat grinding, blending with ice and fat, we carefully squeezed the mixture into the casing from the F. Dick as you can see in the video below.
A fun Sriracha accoutrement lesson followed, LA’s favorite sauce! The chili peppers in this hot sauce had me coughing while I learned that this spicy Thai sauce is made from just a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. This sauce was carefully drizzled over our sampling of charcuterie.
The experience includes a chef demonstration from Executive Chef Viet Pham and Sous Chef Jake Eaton and hands-on participation in the downstairs prep kitchen of Café Pinot followed by a wine and cheese reception. The monthly rotating classes feature rotating subjects including Mortadella with Sriracha on October 17, Kaese Krainerwurst with Mustard on November 21st, and Lamb-Chetta with Pickled Fennel on December 19.
At the conclusion of the program, held in the intimate downstairs kitchen, a celebratory reception is presented with a sampling of the featured charcuterie, domestic cheese, and wine carefully selected by Café Pinot’s General Manager Steve Meyer. Guests are invited to experience classes on an individual basis, or as a complete series.
PRICING: $85 per person per class *Credit card needed to reserve; 72 hours prior cancellation required
WHEN: Mortadella with Sriracha October 17 from 12:00 p.m. – 2:00 p.m.
Kaese Krainerwurst with Mustard November 21 from 12:00 p.m. – 2:00 p.m.
Lamb-Chetta with Pickled Fennel December 19 from 12:00 p.m. – 2:00 p.m.
RESERVATIONS: Required; Fill out the online reservation form and return to artofcharcuterie@patinagroup.com
700 West 5th St.
Los Angeles, CA 90071
All photos courtesy of Melissa Curtin.
lalascoop.com 