F.A.W.C! - The Vidal Charcuterie Culinary Workshop
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|Sun 4 Nov ’12, 1:00pm–3:30pm||
Where: Vidal Wines, 913 St Aubyn Street East, Hastings
- General Admission: $50.00
Online tickets are no longer on sale
- Booking fees may apply
Event listed by: Hawkes Bay Tourism
The Vidal Charcuterie Culinary Workshop is not to be missed!
Bring your friends to share in this unique opportunity that will help to inspire and grow your culinary skills using award winning wines and the best of local produce. Charcuterie is a branch of cooking devoted to prepared meat products such as sausages and terrines, primarily from pork. This informative workshop will take you through the basics of how to make your own gourmet sausages as well as round out your knowledge of wine and food matching with the masters.
You will be guided by locally renowned butcher, Ren Witchell, author of "Bangers to Bacon" and creator of Little Boys Sausages, Jeremy Schmid and Vidal Estate Winemaker, Hugh Crichton. The workshop will begin with some insider tips from Ren, who will take you through what to look for in terms of prime cuts from a whole pig and how best to cook them. Then, put your know how to work with our interactive sausage making workshop. This will be followed by a winery tour and tasting of Vidal’s award-winning wines and some delicious pork creations from the Vidal kitchen bringing together all that you have experienced from the workshop. Enjoy spending time with industry experts and fellow wine and food lovers while adding to your wine and food knowledge at one of the Hawke’s Bay’s most loved restaurants. Join us for this exclusive event!
The Vidal Charcuterie Culinary Workshop is part of F.A.W.C! Food and Wine Classic. F.A.W.C! is a series of “out of the box” unique food and wine experiences set in stunning locations in Hawke’s Bay. It’s a chance to get up close and personal with chefs and food producers, wine makers and all the other clever people that make up the national and regional food and wine scene. www.fawc.co.nz