Discover the ancient low-and-slow method of preserving food and cooking delicious dishes with exciting and succulent results. This hands-on class with Mickey Kitterman will make cherry tomato confit to create winter caprese on fresh pasta, fennel confit with golden raisins and saffron, spiced pork rillettes served with cornichon and mustard on crusty bread and crackers, plus pear-apple-walnut confiture with mascarpone panna cotta. Mickey will also make duck leg confit that will be used for his cassoulet class on January 9.
Wed, Nov 10, 6 pm to 8:30 pm