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A couple of weeks ago, I attended the last class in the Cafe Pinot The Art of Charcuterie series. If you’ve ever wanted to get up close and personal with fresh meats, intestines and heavy kitchen machinery, this is the class for you. It was a hands-on experience with interactive instruction, group participation and finally a wine and charcuterie reception. The previous classes were led by from Cafe Pinot’s Executive Chef Joe Vasiloff, but the final class had Ray’s & Stark Bar’s Executive Chef Viet Pham and Sous Chef Jake Eaton at the helm. After three hours, I felt prepared to make my own sausage at home. Well, not yet. But soon! I wouldn’t say that I’m an expert, but the charcuterie class armed me with enough information that most of the anxiety has dissipated.
- 2 cups vegetable broth
- ½ teaspoon fine sea salt
- ½ cup coarse ground polenta
- 3 tablespoons heavy cream
- 2 tablespoons fresh grated parmesan
- 2 tablespoons olive oil, divided
- 1 link boudin blanc, poached
- 3 ounces cherry tomatoes, halved
- 2 cups torn turnip greens, packed