Charcuterie Talk with Chef David O’Brien on Thurs., Nov. 29

Learn how to cure meat and create your own charcuterie with Chef David O’Brien at the Jesup Memorial Library on Thursday, Nov. 29 at 7 p.m. O’Brien will have samples of some of the items he has made at home.

Charcuterie is the process of slowly drawing out moisture from meats (usually pork and beef), by the use of salts and spices. The term encompasses a large amount of various prepared “loaves of meat” named gallentines, ballotines and patés as well as sausage and bacon. O’Brien will cover how you can safely cure your own products at home, as well as the incorrect techniques that could lead to introducing pathogens into your food.

O’Brien attended the Culinary Institute of America and worked in Manhattan for a year at a Michelin starred restaurant, Wallse. He also worked at the Burning Tree in Otter Creek where he focused on preparing garden to table foods and fish dishes. O’Brien worked 555, a fine dining restaurant in Portland, Maine, that focuses on hyper-seasonal ingredients, and now works at the Cumberland Club, a private club in Portland.

For more information on this talk, contact the Jesup at 207-288-4245 or mrice@jesuplibrary.org.