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.
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$50 +HST
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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.
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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

Learn more about Workshops at The Depanneur