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Join Pierre Moreira, of D’Artagnan, and Pierre Landet, executive chef at Cercle Rouge, for an introduction to charcuterie, the art of preserving meat. Both native Frenchman grew up in the Southwest of France where charcuterie is another stitch in the fabric of the good life. Learn about traditional methods of preserving, from smoking and dry-curing to cooking, and sample a variety of charcuterie for yourself. Let the professionals enlighten and feed you while you sip on great, paired wine in the gorgeous wine cellar of Macelleria!

When: Saturday, October 1, 2011 | 12:00pm – 1:30pm

Where: Macelleria | 48 Gansevoort Street, between Washington & Greenwich Streets

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