There's nothing fishy about making seafood part of your charcuterie board line up.
During this class, learn the delicious history of traditionally preserved seafood and how leading chefs and mongers are featuring contemporary sea-cuterie producers on perfectly paired charcuterie boards.
Class also includes a specially curated tasting from award-winning canneries around the world, and each participant will make their own salmon lox during class, too.
Participants take home the salmon lox you make during class, a package of Smoking Goose's house seafood curing mix (no added sulfites), and a Smoking Goose 10th Anniversary market tote.
All food and drink is included as well as a behind-the-scenes tour of Smoking Goose's USDA-inspected meatery and your own Smoking Goose butcher beanie hat.
This is an in-person event at Public Smokehouse inside Smoking Goose at 411 Dorman St Indy 46202 and $120 per person.
The fine print:
- Thinking of giving this class as a gift? We recommend purchasing a gift card instead so that your recipient can choose the class and date that best fits their schedule.
- Tickets are non-refundable and cannot be exchanged for other dates/classes. Think of it like a concert -- if you cannot attend, give your tickets to lucky friends!
- Advance tickets are required and space is limited.
- Participants must be 18 years or older.