upcoming classes/demos
Due to current covid restrictions, Laura is offering private, in-house classes for single family households
The Art of Charcuterie Boards
This class is for those who love charcuterie boards and want to learn tricks on making them at home.
Learn how to cut cheese on a wire cutter, fan out or flower beautiful charcuterie and the art of crafting a board.
Laura will share some tricks of the trade when choosing your ingredients and displaying them while balancing flavors, textures and color.
​
Contact Laura to Book
​
The Art of Charcuterie
Boards
Each Class includes:
​
2 hours (approx)
1 bottle of bubbly
1 baguette
​
Each board will include:
​
Wooden board
3 meats
3 cheeses
10+ accoutrements
​
Cost calculated per Charcuterie board
$85 per board
​
minimum 3 boards per class
maximum 2 guests per board
​
Add-ons:
Additional Baguettes - $5 each
Wine (ask for selection) - $20 per bottle
Beer (ask for selection)
Â
​
​
Artisanal
Sausage
Making
Each Class includes:
​
2 hours (approx)
1 bottle of bubbly
1 baguette
​
Each guest will receive
​
2lbs sausage
​
Each guest will need
​
Cutting board
Sharp knife
​
Cost per person
​
​
​
$65 per person
​
4 person minimum
​
Add-ons:
Additional Baguettes - $5 each
Wine (ask for selection) - $20 per bottle
Beer (ask for selection)
Â
​
Classical
Chicken
Ballotine
Each Class includes:
​
2 hours (approx)
1 bottle of bubbly
​
Each guest will receive
​
1 whole chicken
Ingredients for filling
​
Each guest will need
​
Cutting board
Sharp knife
Cost per person
​
​
​
$65 per person
​
4 person minimum
​
​
Add-ons:
Additional Baguettes - $5 each
Wine (ask for selection) - $20 per bottle
Beer (ask for selection)
Â
​
Fried Chicken
&
Biscuits
Each Class includes:
​
2 hours (approx)
1 bottle of bubbly
1 baguette
​
Each guest will receive
​
1 whole chicken
6 biscuits
Each guest will need
​
Cutting board
Sharp knife
Mixing Bowl
Cost per person
​
​
​
$65 per person
​
4 person minimum
​
​
Add-ons:
Additional Baguettes - $5 each
Wine (ask for selection) - $20 per bottle
Beer (ask for selection)
Â
​
Contact Laura to Book
PAST CLASSES/DEMOS
steamboat springs, colorado
2019 - 2020
Italian Sausage & Wine
5:30 - 8:30pm
In the class we will make both sweet and spicy Italian sausage from scratch. The class will learn how to properly grind, mix, stuff in real casings and twist sausages. We will cook a few in class with sides and pair with Italian wines. Students will also take sausage home.
​
​
(Students must be 21 years of age of older to register for this class)
Fried Chicken & Biscuits
5:30 - 8:30pm
Chicken basics - In this class we will learn the different ways of breaking down a whole chicken and how to turn it into delicious fried chicken. We will also make biscuits to pair with the chicken. This class will be paired with different hard ciders.
​
​
​
(Students must be 21 years of age of older to register for this class)
Beer & Brats
5:30 - 8:30pm
In this class we will make a traditional German sausage from scratch. The class will learn how to properly grind, mix, stuff in real casings and twist sausages. We will poach the sausage in beer and also talk about other cooking techniques. This class will be paired with beer from a local brewery. Students will also take sausage home.
(Students must be 21 years of age of older to register for this class)
Chicken Ballotine
5:30 - 8:30pm
Learn how to debone a whole chicken, fill it with a yummy stuffing and tie it properly for a roast. Class will learn proper deboning techniques as well as butcher knots for tying a roast. Will also pair with French wines. Students will take their roast home seasoned and vacuum sealed for roasting.
​
(Students must be 21 years of age of older to register for this class)
Hot Dogs!
5:30 - 8:30pm
This class is designed for teams of two! This is a very hands-on class where we will be making yummy hot dogs from scratch. Each task requires the involvement of two people, bring a friend or make a new one. We will eat the hot dogs at the end with hot dog buns, ketchup and mustard, of course!
(Students must be 16 years old to register for this course).
