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Participants will have an opportunity to learn the science behind charcuterie board and how it blends sensory chemistry and texture dynamics, enabling attendees to balance flavors and texture to create an “out-of-this-world” charcuterie board.October is National Seafood Month, and Evelyn Watts will be adding DIY smoked Louisiana seafood to elevate your charcuterie board. Participants also will have the opportunity to build their own custom boards using a delicious variety of meats, fruits, nuts and cheeses in addition to learning food safety basics to consider when making these fun treats.
Registration is required and the cost is $60.
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Event Venue & Nearby Stays
LSU AgCenter Test Kitchen, 39 Forestry Ln., Animal and Food Sciences Laboratories, Baton Rouge, LA., United States
Tickets
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