Join Master Chef Tim Bucci CMC, as he shares his insight on Charcuterie – the craft and preparation of meat products such sausages, terrines, galantines, ballontines, pate, confit and cured meats. During this exciting live session, Master Chef Bucci will demonstrate his preparation methods for chicken polish sausage using a modified emulsion forcemeat as well as a chicken roulade with a mousseline style forcemeat, encased in chicken skin. Ask your questions during the presentation and be inspired to add or elevate the house-crafted, specialty charcuterie items offered on your menus
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