Terrine, a rustic and varied cousin of pâté, has long been a way to transform and preserve the by-products of traditional butchery and game into a delicious and elegant dish. Terrines work equally well as the centre piece of a well rounded charcuterie board, a delightful dinner party starter, or a rustic picnic snack.
In this class butcher Sean MacFayden will show you how to make 2 Ontario heritage pork terrines: one with liver and peppercorns that is wrapped in pancetta, and another with pistachio, dried fig and cognac. Each person will leave with a small version of one of these.
Sean will also bring in a selection of different homemade terrines to taste and compare, accompanied by some bread, crackers, mustards and pickles. Sean’s collection of terrine molds and a charcuterie books will be available for everyone to take a look at.
Sean MacFayden is the chef at Butchers of Distinction where they specialize in whole animal butchery and work solely with Ontario farmers. This is where he developed a love and fascination with the limitless possibilities of the art of terrine making.
With his wife Kerri Cooper, Sean has also helped build Roots of Health, a home meal delivery business that prepares and delivers fresh food that are inspired by bold flavours and seasonal ingredients.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.