This collaboration between Nadim Audi of Selection Massale and McCullough Kelly-Willis of the Chicago Meat Collective is focused on the wines and charcuterie of the Jura region of France. The evening will begin with a demonstration of making head cheese, or fromage de tête, one of the specialties of the region. You will see the process from whole pig's head to terrine! Following that Nadim will take us through a tasting of Jura wines, accompanied by a light meal of homemade fromage de tête and other charcuterie, as well as local cheese in the style of Jura's famous Comté and Mont D'Or, selected by our favorite cheese specialist, @cheesesexdeath. Join us for an interactive, immersive taste of one of France's most exciting wine regions!