workshops - cook
Making paté
Brandt & Levie | 39,50 euro | 120 min | Dutch spokenVoorstelling: Sunday 11 May 17:00
A workshop for daredevils: with Brandt & Levie you will learn to make paté. The core business of these three men is sausage. Dry sausage, fresh sausage and organic pancetta made from Baambrugse (Dutch) pigs. While finishing their sausages, there's a liver, heart, tongue and kidney left. Making pate is the perfect way to use these parts of the pig.
Eating nose-to-tail is very important to the sausage makers. Nothing is thrown away. During this workshop you will learn the basic skills of making paté. And what is it exactly? Is paté the same thing as terrine?
Use your creativity: there are many spices and structures to work with. And, you will also learn that there are pates from poultry and other meats. Of course you get to taste different kinds in this workshop. Your own paté needs to be baked off at home. That means that you need a little patience, but also that you can enjoy it longer, while at home.
Sausage makers Brandt & Levie learned to make sausage from artisanal butchers in Italy. Since then they've become well known with their sausages sold in many artisanal stores and restaurants.
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