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"On Saturday, June 1 I can feast on pâtés, confits, and rillettes at an event where James Beard Award–winning author Michael Ruhlman and charcuterie expert Brian Polcyn celebrate the release of their book Pâté, Confit, Rillette. For $75 guests get charcuterie prepared by Shellmore chef Eric Milley, glasses of rosé and pinot noir on the patio, and a signed copy of the book." - Erin Perkins