Learn the art of sausage-making from one of the city's experts. During this session, Chef Haney will explain and demonstrate the nuts and bolts of grinding, seasoning & stuffing, and give tips on how to best cook the results. He will also guide the class as they season and stuff their own sausage to take home*. A sausage tasting, as well as beer & wine will also be provided.
April 11, 6.30-8.30pm, $55/ticket, $105/two tickets
Ticket price includes class, sausage samples, wine/beer & DIY sausage to take home.
*please note, there will be no vegetarian option at this class
About the Chef
Mike Haney developed his passion for food growing up on Cape Cod, surrounded by fresh ingredients, and people who made their career around food. After coming to DC in 2009, he worked for names like Birch & Barley and The Salt Line. He currently works with All Purpose, where he focuses on doughs and meat curing.