Mike Phillips teaching charcuterie workshop
Who wouldn't love to learn to make pâtés en croûte?
Mike Phillips is the superstar of charcuterie. While it seems every restaurant is now trying its hand at cured meats, Phillips has elevated the practice to an art form. He has partnered with Kitchen in the Market at Midtown Global Market to lead a series of butchering classes that sold out quickly and were selected byMpls/St. Paul
magazine as the Best Butchery Class. Now he is taking it a step forward and giving Hot Dish readers the exclusive scoop.
The class will be fully publicized later today, but we have the first opportunity to sign up for a three-day workshop where meat lovers will learn more about breaking down the animal and transforming the humble bits into delicious and elegant dishes.
Chef Mike Phillips knows his meats
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