From Butcher to Board: A Culinary Class

Join us in the Teaching Kitchen at Under-Study for an immersive charcuterie experience. The class begins with a welcome glass of sparkling wine before Master Butcher Connor Wetherington gives guests a brief tour of the kitchen, sharing insight into our butchery program and how we dry-age meats for PRESS and Under-Study.

Following the tour, Chef Connor and Chef Haley Wong will guide guests through a tasting of premium cured meats from Incontro, discussing traditional charcuterie techniques and the distinctive flavor profiles that make each cut unique.

Throughout the class, guests will sample thoughtfully paired cheeses, condiments, and spreads while Chef Haley demonstrates how to build a balanced and visually beautiful charcuterie board. She will share simple techniques for pairing flavors, layering textures, and presenting a board that is both delicious and inviting. Guests will leave with inspiration, pairing knowledge, and practical tips for creating a beautiful charcuterie board at home.

In this workshop, you will:

• Taste and learn about premium Incontro cured meats

• Tour the kitchen and learn about our dry-aging process

• Discover how to pair cheeses, condiments, and spreads

• Learn simple techniques for building a balanced and visually beautiful charcuterie board

• Receive a special class-exclusive discount on selections from our butcher case

Only attendees who are 21+ may partake in alcoholic beverages.

Get information HERE.