Led by Smoking Goose owner and meat master Chris Eley, this class will prepare three different terrines from start to finish. Topics the group will master together include recipe formulations, spicing variations, in-lays and layering, larding, and wrapped terrines. Participants will take home “a generous stash of a variety of terrines” and enjoy a behind-the-scenes tour of Smoking Goose’s USDA-inspected production facility. Reservations required: $125 admission includes snacks, drinks, take-home terrine samples, and a butcher’s hat to take home. $50 nonrefundable deposit due at registration.