Past Events

Kendall College — Event Menu

Charcuterie 101
- Lecture & Demonstration -

Woodmode room
Charcuterie Dégustation
galantine, headcheese, rillettes, chicken,
duck and country pâtés
Saucisson de Lyon en Brioche
Chardonnay, Domaine de Bernier Vin de Pays du Jardin de la France, Loire 2006


~ Dining Room ~


1
Bitter and Refreshing Green Salad
No Wine


2
Grilled Merguez
tajine, sweet onions and artichoke atop couscous
Pale Ale, Goose Island Beer Company “Matilda” Belgian Strong Style
Morgon, Guy Breton Vieilles Vignes 2005


3
Venison Pithiviers
foie gras poivrade sauce
Volnay Santenots, Domaine Jacques Prieur 1996


4
Sweetbread Crepinette
pickled mushrooms and pig ear, truffled boudin blanc on butter braised savoy cabbage and
shredded duck, whole grain mustard sauce
Bordeaux, Château Calon-Segur St-Estèphe 1989


5
Sweet “Charcuterie” Degustation
Pedro Ximenez, Alvear Solera 1927