Over the last month, we have been lucky to use the kitchen at Cellar Door Provisions for two unique classes. On January 27th, we partnered up with Erika Kubick of @cheesesexdeath to show how to pair rich duck liver pâté with cheese. McCullough demonstrated making the pâté, including how to cap the creamy mixture with a flavorful and colorful port gelée. Cellar Door provided some of their incredible sourdough, and Diversey wines selected three bottles from their shop that would pair well with our cheese and charcuterie.
On February 10th, we were back at Cellar Door with a class that focused on the wines and charcuterie of France’s Jura region. Nadim Audi, our Chicago representative for the wine importing group Selection Massale, brought in three wines, two from the Jura and one from Lyon. McCullough made a traditional fromage de tête, and a saucisson lyonnais. Erika also provided two Jasper Hill cheeses in styles inspired by Comté and Mont d’Or. We tasted wines, ate charcuterie, cheese, and Cellar Door Bread, and McCullough butchered a hog’s head to demonstrate the best way to make the most of the whole animal.
We will be posting more dates soon for demonstrations, collaborations, and hands-on butchery classes very soon, so keep checking the site and we’ll see you soon!