Charcuterie From the Sea

Seafood & Shellfish Terrines, Sausage and Pate

with Chef Christophe Jalbert

Taking local fish, shellfish and seaweeds, Chef Christophe Jalbert blends his love
of the ocean and charcuterie in this hands-on class where he'll teach us to make creative seafood terrines, pates and sausages - Sharkcuterie, he's coined it.
Artful presentation is emphasized and we'll eat everything we make & taste wines to compliment the menu. Owner of two popular restaurants in the Berkshires, The Preservation Society and PS, and also a well known Newport Private Chef, he trained under 3 James Beard award recipients and is a voracious culinary reader. Chef Christophe can be found these days at the newly opened Aquidneck Fine Meats and Deli, a creative fine food collaboration with the owners of Bellevue Wine & Spirits and Milk & Honey.

Menu: Scallop & Lobster Terrine, Seafood Sausage, Gravlax and a Brandade of Cod in addition to tasting a variety of seaweeds.

We’ll taste wines to compliment the menu.