Pork Charcuterie Workshop


Sun. April 23, 2017 1:00-5:00 pm

Chelsea Food Preserve, 1819 N. Lima Center Rd, Dexter MI

Fee: $125

CCK Offers Exclusive Pork Charcuterie Workshop

Charcuterie is a branch of cooking devoted to preserving, preparing and curing meat. Join Chelsea Community Kitchen on Sunday, April 23, 1:00-5:00 pm for an exclusive hands-on workshop to learn how to cure meat and create delicious products from pork such as bacon, prosciutto, ham, and more; taught by a very special, local expert Chef Brandon Johns from Grange Kitchen and Bar. The class builds on content from last year’s Pork Butchery Class, but you do not need to have completed the previous course to register for this one.

This participatory demo will show you how to recognize particular cuts of meat for individual recipes, and learn ways of curing pork such as smoking, salting, aging and storing. Chef Johns will also demonstrate sausage making techniques and recipes. Although the art of charcuterie may involve many kinds of meat, this workshop will focus on pork.

Class has a 15 person registration limit. Each participant will leave with mix of products made during the class.  Plus the workshop will include some sampling of the chef’s specialties from his restaurant.

Chef Brandon Johns’ menus feature fresh, local, and house-made ingredients.  At Grange 80% of ingredients are sourced from within 100 miles of the restaurant.  He is known for using the whole animal and has an affinity for unusual cuts and interesting combinations.  His menus feature house-made suasages, unique whoel animal dishes like his signature fire dpigs head, and changing selections of house-made charcuterie.  Before opening Grange, he worked in restaurants in Ann Arbor, New York, and Chicago, most notably for David Burke at Park Avenue Café.  Johsn was honored as best chef/restaurant in the 2008 and 2011 Edible WOW Local Heroes Awards.

We request that all attendees wear a hat, closed-toe shoes and warm clothes you don’t mind getting a bit meaty.


Fill out the form below to register. Pay via paypal or mail a check for $125.00 to Chelsea Community Kitchen at PO box 534, Chelsea MI 48118.

Workshop Payment Using Credit Card


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