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BEGIN:VEVENT
DTSTART:20181130T000000Z
DTEND:20181130T010000Z
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SUMMARY:Charcuterie Talk with Chef David O'Brien
DESCRIPTION:Learn more about charcuterie with Chef David O'Brien at the Jesup Memorial Library on Thursday\, Nov. 29 at 7 p.m. Charcuterie refers to the process of slowly drawing out moisture from meats\, by the use of salts and spices and includes things like sausage\, p t \, bacon and more. He will also have some samples of things he has made that you can taste that evening. \n\n \n\nO'Brien will give a brief history of the how and why charcuterie came to be and will talk about how it is used today. He 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. \n\n \n\nO'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 currently works at 555\, a fine dining restaurant in Portland\, Maine\, that focuses on hyper-seasonal ingredients. \n\n \n\nFor more information on this talk\, contact the Jesup at 207-288-4245 or mrice@jesuplibrary.org.
X-ALT-DESC;FMTTYPE=text/html:<span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">Learn more about charcuterie with Chef David O&rsquo\;Brien at the Jesup Memorial Library on Thursday\, Nov. 29 at 7 p.m. Charcuterie refers to the process of slowly drawing out moisture from meats\, by the use of salts and spices and includes things like sausage\, p&acirc\;t&eacute\;\, bacon and more. He will also have some samples of things he has made that you can taste that evening. </span></span><br />\n&nbsp\;<br />\n<span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">O&rsquo\;Brien will give a brief history of the how and why charcuterie came to be and will talk about how it is used today. He 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. </span></span><br />\n&nbsp\;<br />\n<span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">O&rsquo\;Brien </span></span><span style="color:#222222"><span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">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&rsquo\;Brien currently works at 555\, a fine dining restaurant in Portland\, Maine\, that focuses on hyper-seasonal ingredients. </span></span></span><br />\n&nbsp\;<br />\n<span style="color:#222222"><span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">For more information on this talk\, contact the Jesup at 207-288-4245 or </span></span></span><span style="font-family:times new roman\,serif"><span style="font-size:14.0pt"><a href="mailto:mrice@jesuplibrary.org">mrice@jesuplibrary.org</a></span></span><span style="color:#222222"><span style="font-family:times new roman\,serif"><span style="font-size:14.0pt">. </span></span></span>
LOCATION:Jesup Memorial Library\, 34 Mt. Desert St.\, Bar Harbor\, ME 04609
UID:e.3061.4504
SEQUENCE:3
DTSTAMP:20260420T114052Z
URL:https://www.visitbarharbor.com/events/details/charcuterie-talk-with-chef-david-o-brien-4504
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