Join butcher McCullough Kelly-Willis and cheese blogger Erika Kubick in the kitchen for an evening of cooking, accompanied by homemade charcuterie, and hand selected cheeses and wines. Learn to make an elegant duck liver pâté topped with a boozy gelée, and take home recipes so you can recreate them in your home kitchen! Erika will bring several carefully selected cheeses to accompany our light meal of homemade charcuterie, and she will share her expertise in pairing, cheese storage and more. Hosted by Cellar Door Provisions, this is a BYOB event, and we encourage you to buy a bottle at Diversey Wines right next door!
Scroll to view our Winter/Spring 2026 events! We have a tentative weekend-long experience in southern Indiana scheduled for June 13-14, so stay tuned for tickets. Summer/Fall classes will be released in early 2026.
If you’re looking to learn from us beyond the scope of our scheduled classes, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: January 13
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Later Event: February 10
PAST EVENT: Wine and Charcuterie with Nadim and McCullough