Chuck and Scott learned just how much Chef Brian Polcyn has to teach when they traveled to Dallas to take this very class. Both Chuck and Scott are quite well versed in the ancient art of smoking and curing meats in their own right, but they recognized a true master when they saw one. They found the class to be eye-opening, bringing back skills and techniques we now use in the kitchen every day. They began the process of bringing Chef Polcyn to Montana.
If you are serious about learning and practicing better charcuterie, don’t miss this opportunity to learn from one of the best in the country.
Over the course of 2 days, Chef Brian will butcher a whole heritage breed hog, demonstrating European seam butchery techniques and making 8-10 recipes each day. Attendees will learn fresh sausage, pate, and terrine making, proper curing and smoking techniques, and receive an in depth education on the intricacies of dry curing and the importance of heritage breed pigs for Charcuterie.
The two-day class will be held at Big Sky’s Buck’s T-4 Lodge June 3-4, 2018. Space is limited to 20 students only. Tuition is $599. For students traveling to Big Sky for the class, we offer a special room rate of $99.
As Chef Polcyn would say…PRAISE THE LARD!!!