Sweet & Savory Classroom · ChattanoogaCharcuterie class focused on the accompaniments that make a board.
Price
$90
per person
Next date
Thu 3 Dec
Length
Hands-on
Where
Chattanooga
45 East Main Street

Art of the Board (Charcuterie Class)A Charcuterie Board…Is it really about the meats? Or is it about the accompaniments? It’s time to find out. In our Charcuterie Class, “Art of the Board” we are digging into the art of charcuterie. You will learn how to slice and display hand-picked artisan meats and cheeses. Plus we will make exciting accompaniments from scratch such as candied bacon, homemade crackers, pickled vegetables and more.Anyone can buy a few nice cheeses and meats from the grocery store. Only the select few who take our class will learn the principles of building a board that is beautiful and has handcrafted accompaniments that will impress your friends and be the “one thing” they talk about at every party.Menu:Artisan MeatsCandied BaconBaked Brie with Smashed Blueberry JamHomemade crackersAnd more…Class Type:We have many styles of classes.
Art of the Board (Charcuterie Class) is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 4 dishes. It’s for ages 14 and up. It runs once, on Thursday 3 December. It costs $90 per person.
It has 39 other classes on its calendar right now.
The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. Read the full listing on their site.
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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