Cooking Class: Pork Delights with Cabbage and Beets—Everything from the Pig Except the Loin and Tenderloin on May 6, 2027

In this cooking class, we’ll explore the full variety of pork—with one notable exception: we’ll deliberately leave out the loin and tenderloin. Instead, you’ll discover the exciting, flavorful, and often underrated cuts that add depth and character to our cuisine.

At the beginning there is a preliminary discussion including a recipe folder and an apron.

The cooking class concludes with a 4-course meal, complete with paired wines and non-alcoholic beverages, served in the living room.