- Basic Duck Butchery & Charcuterie (Eugene, Oregon)
- Basic Pig Butchery (Eugene, Oregon)
- Real Coq Au Vin: Chicken Slaughter & Butchery
- Rabbit Slaughter & Butchery
- Pate & Terrines
- Slim “Janes” & Jerky
- Basic Pig Butchery
- Sausage Making
- Basic Lamb Butchery
- More Classes To Come!
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Those of you who follow me on Twitter or Facebook may have noticed that I’m talking a lot about currywurst. Currywurst is to Hamburg and Berlin what pizza and bagels are to New York, what hot dogs are to Chicago, and what tempeh sandwiches are to Eugene, Oregon. It’s a hotly contended topic of food conversation here in Hamburg: who has the best currywurst. What is currywurst?
I just walked 40 minutes in heeled boots to eat what several chefs have told me is the best “new guard “of smorrebrod cuisine in Copenhagen. New guard, or old guard, I am in love with smorrebrod, the Danish open-face sandwich that comes with hundreds of different toppings, from a simple creamed shrimp and dill topping to pickled herring, beets, and eggs. Pictured here is a beef tartare smorrebrod that I can’t get out of my mind.
A package arrived in the mail today. I had sent it to myself from France and it was full of cans of foie gras, and duck pâté, prune liqueur, and rillettes. But during the two weeks I waited for the box to arrive, I most anticipated finally being able to open up the jars of pork pâté that I had made during my last week in France.