Events

Michael Ruhlman and Brian Polcyn Coming to EL Ideas For Workshop, Oct. 21

They sparked a charcuterie-making renaissance in America with their book Charcuterie, as evidenced by their last sold-out public demo at The Butcher & Larder. Now Michael Ruhlman and Brian Polcyn have a new book, the just-published Salumi: The Craft of Italian Dry Curing, and if you’re a saucisson sec-head, you’ll want to attend their only Chicago appearance, a workshop they’ll be doing at Phillip Foss’s EL Ideas on Sunday, October 21. During the three-hour session, attendees will have hands-on guidance from the authors in proper techniques for creating sausages for dry curing. The price is $165 per person; space is limited to 24 attendees, so reserve your spot by calling 312-226-8144 or emailing reservations@elideas.com.

Michael Ruhlman and Brian Polcyn Coming to EL Ideas For Workshop, Oct. 21