What is the class length?

The workshop runs approximately three hours.

Is there an age minimum?

Participants must be at least 16 years old.

Is parking available?

Pierpoint offers limited off-street parking; staff can direct you if you call when you arrive.

Can I accommodate dietary restrictions?

Inform organizers ahead of time via the booking link so Chef Nancy can adapt tastings where possible.

Do I need prior experience?

No prior charcuterie experience is required—this class is suitable for beginners and enthusiasts.

Can I take food home?

Yes—bring a cooler or airtight container to transport perishables safely.

Charcuterie Workshop at Pierpoint Restaurant: Master House-Made Pickles, Pâté & Sausages in Baltimore

On a bright afternoon in Fells Point, Baltimore, Chef Nancy’s Charcuterie class at Pierpoint Restaurant turns simple ingredients into a lesson in flavor architecture. Located in Baltimore’s waterfront neighborhood, this three-hour hands-on workshop teaches you to build a balanced board featuring house-made pickles, country pâté, savory mousses, and artisanal sausages. The room smells of warm bread and smoking spices, hands move confidently at the prep table, and by the end of the session you’ll plate a board that looks like it belongs on a magazine cover.

This class is ideal for home entertainers and food lovers who want practical technique and presentation. Chef Nancy leads small groups—up to ten people—walking you through curing basics, safe knife handling, balancing fat and acid, and composing contrast in texture and color. You’ll taste as you learn, pairing meats with cheeses, jams, and pickles, and she’ll show how to make quick house pickles and a country pâté meant to travel home in a cooler.

Pierpoint Restaurant’s historic Fells Point setting amplifies the experience. Exposed brick walls, wooden beams, and views of Baltimore’s harbor tie the food to place: a city with seafaring and immigrant roots where preserved flavors reflect practical preservation techniques once essential for sailors and merchants. Unlike studio demonstrations, this is a working class—expect to chop, spread, and assemble alongside your peers.

Practical details are straightforward. The workshop lasts three hours, welcomes everyone age 16 and older, and supports small cohorts for hands-on guidance. Limited off-street parking is available; staff can direct you when you call ahead. Bring a cooler or airtight container if you want to carry perishables home, and wear closed-toe shoes—safety first in a busy kitchen.

Why book it? Beyond technique, the class reframes how you entertain: you learn flavor pairing, board structure, and thoughtful sourcing that highlights local charcuterie and produce. It’s social, tactile, and immediately useful—perfect for date nights, celebration prep, or adding a new skill to your culinary toolkit. For visitors to Baltimore, pair the class with a walk along the cobbled streets of Fells Point or a sunset cruise on the Inner Harbor to round out an evening of good food and waterfront atmosphere.

Beyond the classroom, the workshop strengthens ties to Baltimore’s working waterfront: fishermen haul crabs nearby, and the sound of gulls and harbor traffic filters through the windows, grounding a culinary craft in a maritime community. Few urban cooking experiences let you practice preservation techniques used historically to extend shelf life before refrigeration—learning to cure and pickle here connects culinary skill to place. The result is a practical, portable talent: you leave with techniques, recipes, and a board you can reproduce at home, plus the confidence to scale flavors up for gatherings.

Charcuterie Workshop at Pierpoint Restaurant: Master House-Made Pickles, Pâté & Sausages in Baltimore

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