The Local Butcher Shop in Berkeley will be holding a course in June on how to create pâtés and terrines.
The Pâté & Terrine Making Class is a single-day workshop where attendees can learn how to make three different types of pâtés and terrines. The chefs at the venue will use demonstrations to teach students how to prepare these foods correctly. Participants can create a poultry liver mousse and a pork terrine during the experience. Each student will leave the class with a half-pound of Pâté de Campagna, an eight-ounce jar of poultry liver mousse, and a half-pound of pork terrine.
A neighborhood store, the Local Butcher Shop was co-founded by Aaron and Monica Rocchino in 2011. Aaron graduated from the Culinary Institute of America, while Monica attended Brown University. The butcher shop works with several farms, including Stemple Creek Ranch, Root Down Farm, and Good Shepherd Ranch. Classes are held at the store on topics like making sausages, butchering, and cooking different kinds of meat.
The lesson will be on Sunday, June 4 from 7:00 pm to 9:00 pm. People can take part in the class for $80. Those with food allergies must let the venue know about their conditions two weeks before the course. Stores that offer lessons similar to this may use flyer printing to market upcoming workshops to their communities.
