Charcuterie Making “Meat Up” at Community Tavern

Community Tavern is hosting an event for those interested in the wonderful, meaty world of charcuterie on Sunday, September 18th for a chef-run class at the Portage Park locale. Community Tavern’s Chef de Cuisine Matt Saccaro runs the house-made charcuterie program at the French-inspired boutique steakhouse, a craft he’s been passionate about since building his first sausage-curing chamber with his father.  While satisfying diners’ meat cravings since Community Tavern’s opening, Chef Matt now shares his tricks of the trade for a limited number of attendees.

For $50 per person, Saccaro will educate diners on the techniques of making his favorite charcuterie items including Country Pate and Spicy Italian Sausage. Steps during the hands-on class include grinding meat, mixing in spices, cooking down fats, filling natural casings, and more. Saccaro was once a home experimenter in the craft of charcuterie making, and now attendees have the opportunity to pick up the craft as
well… or at least get an inside peek!

Students will learn the step-by-step process of making Country Pate with pork, duck, sun-dried tomatoes, and mushrooms, along with making Spicy Italian Sausage with pork, Calabrian chilies, garlic, and oregano. After the demonstration, you can snack on charcuterie along with other bites like house-pickled peppers and sip on beer, wine, and cocktails.  you'll leave with goodie bags in hand filled with charcuterie to enjoy later too.

Reservations can be made by calling (773) 283-6080 or emailing brenna@communitytavern.com.