Duck, Duck Mousse

A hands-on cooking class culminating in dinner served with wine and beer.

Imagine setting your holiday table with a platter of homemade mousse and rillettes. Peter Tempkin is here to teach you to do just that! In this hands-on class, he will cover the elements of the craft of the charcutier, a trade that has been around for centuries, and will apply classic charcuterie techniques to a variety of applications.
 

MENU (served with a salad of winter greens, local bread, and seasonal fruit)

Tea-Smoked Duck Breast with Turnips, Vanilla and Fall Berries
Duck Rillettes
Duck Liver Mousse 
Chopped Chicken Livers

Peter Temkin brings over a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. As Show Dogs’ in-house Charcutier, he introduced five new specialty sausages to the menu including Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. Peter was introduced to the culinary world in his youth while growing up in New York City – his mother was a catering chef and his father was a book publisher. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at Florio restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking – learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of high-profile restaurants including Nopa, Spruce, and Cavallo Point’s Farley Bar, where he developed comprehensive charcuterie programs.