A love letter to whole animal utilization & it’s deep history in the now-gourmet food world. Intro to Pâté will help the home cook get more out of various cuts and take that charcuterie game to the next level. Butcher & cook Todd Graham will provide his own recipes, help each student at their station with cooking instructions and helpful tips, techniques and ways to customize or tweak for at home production. One of our farmers will bring the perspective of regenerative pork and chicken practices, feed & environ to give the attendee a truly farm to table perspective.

Styles of pate-making you’ll learn:

Chicken Liver Mousse: An airy, spreadable mousse made of chicken livers, butter, and spices that’s perfect for bread or crackers.
Country Pâté: The quintessential French pate made with ground pork and a small quantity of pork liver, a country pate is traditionally eaten cold with bread, sharp mustard, and pickles.
Smoked Ham and Parsley Terrine: A pressed terrine made of smoked ham, ham hocks, and an aspic of parsley and stock.

What’s included:

Hands on Class led by a professional butcher and an informative talk on our Pasture Raised Chicken Model by one of our farmers
You’ll bring home a portion of each Pâté you’ll make in class.
Enjoy a local charcuterie spread featuring pates, HNG salumi and a couple local beverages (both alcoholic and non-alcoholic options will be available)
The store will be closed during your class, we will provide a private shopping experience with a discount post-class

Date: Sunday, May 18th, 2025

Time: 6pm-7:30pm

Cost: $140