Curious about the craft of charcuterie preparation? Intrigued by the nuances of new age cheese, or the difference between cave aged and washed rinds? Join Executive Chef Christian Ragano and Chef de Cuisine Keith Potter for a hands-on cheese and charcuterie tasting and discussion with Cindy’s Midwestern purveyors Forage & Foster and Smoking Goose.
Featuring expansive spreads of both, this tasting and discussion will delve into the age-old duality of cheese and charcuterie, accompanied by wine and beer pairing samples.
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