Charcuterie Workshop - 3 days with Mike Phillips (hands on, meals, take home)

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Friday, 17 May 2013 For 3 days

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Before the icehouse, there was charcuterie. Before refrigeration, there was charcuterie. Before artificial preservatives, there was charcuterie.

And before Mike Phillips, we fairly hungered for amazing, artisan, delicious local charcuterie. Well, we wait no more.

Join our Twin Cities’ maestro of cured meats, Chef Mike Phillips of Three Sons Meat Co. (formerly the celebrated Green Ox Meat Co. ) , as he continues our educational journey through all things porky. This intensive, hands-on class – exclusive to KITM – is ideal for those who want to experiment with the art of charcuterie, but aren’t quite ready to go it alone.

This workshop is a 3-part weekend series featuring a variety of charcuterie techniques…and yummy food to eat and take home!

Each session features a meal, wine/beer, and guests will take home a selection of their creations to enjoy at home. Saturday and Sunday classes will feature both a breakfast starter, and a luncheon nosh later in the day.


  • Pâté en croûte

  • Terrine

  • Fromage de Tête

  • Saucisson

  • Zampone

  • …and more!

Workshop schedule: • Friday, May 17 from 6-9pm • Saturday, May 18 from 10am-2pm • Sunday, May 19 from 11am-2pm

Please note, the Saturday and Sunday classes may run up to an hour over the projected time depending on the size and speed of the group.

Due to the cumulative nature of the recipes & techniques, a particular recipes may be started on day one and not completed until day 3. Sorry, the series is only sold as a whole.

Class size is limited.

(Please note, payment is REQUIRED to secure your place. Sorry, no discounts or promo codes will be offered for this event.)

(* Quote from Le Cordon Bleu Culinary Central)

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