Guest Chef Event: The Fundamentals of Charcuterie

DATE: Wednesday, February 19, 2020

THEME: Come learn the fundamentals of preparing the ultimate crowd pleasing food: charcuterie with Kyle Wyatt, owner of Salt & Swine a small artisan charcuterie company. Join us in sampling an array of Salt and Swine's delicious cured meats, and learn how to create your own charcuterie, as well as how to build the perfect charcuterie board at home.

WHAT TO EXPECT: In this hands on class, learn to prepare all kinds of cured meats like, pancetta and bacon and even duck breast prosciutto and cured egg yolk! This class will conclude with a delicious meal (that you prepare!) incorporating all types of charcuterie. Additionally, you will take home cured meats to put towards building your own charcuterie board at home!

AGES: 19+

CHEF: Kyle Wyatt, Salt & Swine (with Chef Katherine, Growing Chefs!)

MENU: Winter greens salad with duck prosciutto and persimmons, cured yolk carbonara with pancetta, and candied bacon ice cream for dessert!

DIETARY FLAGS: If you have ANY dietary restrictions or allergies PLEASE contact us in advance of the event so that we may accommodate appropriately.

**Please note: this class in particular would not be suitable for vegetarians

REGISTRATION: First come, first served. Note: Act fast, as we limit this class to 16 participants and we sell out quickly! 

RSVP via Eventbrite here.

WHAT TO BRING: Hair tie for long hair and comfortable closed-toed shoes; we will provide you with an apron while you work!

MORE INFORMATION: A cash bar will be available. Washrooms are located on the second floor (only accessible by stairs).

CANCELLATION: Refunds available 1 week in advance only. These classes are very popular and we will open up your spot to the waitlist.

View the event on Facebook here.

Event image and description via Growing Chefs! Ontario.


February 19, 2020 at 6pm - 8:30pm
Growing Chefs! Ontario Headquarters
460 King St
London, ON N6B 1S9
Google map and directions

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