Evento

An Evening with Michael Ruhlman and Brian Polcyn

Join The Shellmore's Chef Eric Milley, Three Henrys Wines of France and Le Creuset as they host an evening with the country's foremost authorities on the craft of charcuterie: James Beard Award-winning author and television personality Michael Ruhlman and professor of charcuterie, Chef Brian Polcyn in celebration of their latest cookbook, Pâté, Confit, Rillette.

The best-selling duo that brought food aficionados the books Charcuterie and Salumi now complete their trilogy with what Jacques Pépin calls, "An essential, much-needed book about a branch of gastronomy that has been amazingly neglected in America until recently, even by the best-known culinary schools".

Be it a luxurious pâté en croute, a scrumptious duck confit poached in its own fat, or an irresistible seafood rillette, this latest book is Ruhlman and Polcyn's most elegant and accessible subchapter of the charcuterie tradition for the home cook or chef.

And if divine pâtés, confits, and rillettes -- along with copious pours of rosé and pinot noir on the patio at The Shellmore -- arent enough, Ruhlman's wife, best-selling author Ann Hood, will also be in attendance with her latest book Kitchen Yarns.

Tickets for the evening are $75 and include a signed copy of Pâté, Confit, Rillette.