All around the world, sausage is the food of the people. Learn to use the proper ingredients, make sausage and use various cooking methods. Eat, drink and be merry.
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
Mardi Gras Cajun Boudin
Chinese New Year Shrimp Ginger Sausage
Juniper Duck Sausage with Port Reduction
Served with a selection of sauces & salsas, beer & wine
Please bring an apron. A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.