LocationMilestone Culinary Arts Center
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- October 3, 2010 noon-4pm
The mere mention of sausage triggers a Pavlovian response in some people. If you’re wiping drool off your chin right now, then this event is for you. Chef André Bedouret will teach all about curing agents, fermentation, and everything else involved in making your own salami, Old World-style dried sausages, and summer sausages.