Demystifying the culinary art of charcuterie at Fatted Calf in Downtown Napa

There are few opportunities for the home chef to learn the culinary art of smoking, curing and salting meats, a craft practiced around the world for centuries to preserve, flavor and economically utilize all parts of an animal. Taylor Boetticher of Fatted Calf Charcuterie teaches enthusiasts what the various charcuterie are including salami, sausages and pate, and how to make them from butchering, preparing and cooking the dishes. Classes also include butchery and roasting of flavorful cuts of meat, such as porchetta.

Boetticher introduced these classes this past summer, offering courses from ‘whole hog butchery’ to duck to viscera to this weekend’s ‘celebrate decadence’ with foie gras and pate. The diversity of courses being offered in winter 2010 beginning January 9 shows the untapped potential for gastronomic discovery of this ancient art. For example, the ‘self preservation’ class on March 6 introduces enthusiasts how to corn beef as well as brine sauerkraut, in time for St. Patrick’s Day, as well as make pork rillettes and smoked bacon.

Classes are held on Saturdays in the kitchen of the store at Oxbow, from 11:00 am to 3:00 pm and include an introduction, interactive instruction followed by lunch with wine, and products made during the class to take home. Classes are limited to 12 persons and according to Boetticher, have been sold out since the beginning. Enthusiasts range from locals to out-of-towners, from novices to professional chefs, as well as the occasional winemaker and sommelier. Participants will also learn how to make these products at home using everyday equipment and materials, or buy scaled down versions of them. Classes cost $125/person with reservation and deposit required in advance.

Fatted Calf Fatted Calf at The Oxbow Public Market, 644 C First Street, Napa, CA 94559
(707)256-3684 or contact@fattedcalf.com