Rover's Wine & Culinary Classes for Saturday, May 23 included Chef Adam Hoffman's, Charcuterie 101 class.
Chef Adam walked us through an amazing terrine style pate baked in a water bath. What I really loved about this class was that he broke it down into what I would call "doable" steps for the home cook. That, (and with some exacting attention towards the nitrate formula) I love that I control the quality of ingredients involved in the recipes.
We also made linked sausage, and a silky duck liver pate a top crostini. Chef Adam also prepared a five pound pork belly slab that is soon to become this week's house apple smoked bacon. Yum.
Wine Director, Scot Smith walked us through seven wines, with an overview of the village, producer and some insight to the terrior specific to each region of Burgundy including pricey, Côte-d'Or.
http://www.rovers-seattle.com/
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