Local Chicken: everything but the cluck
March 9, 2013
12:00 noon – 4:00 pm
- Meat sourcing and butchery
- Chicken Liver Pate (raised to an art form with Quince jelly)
- Pan-fried Chicken Dumplings
- Ballotine of Chicken with Morel Mushrooms
- Split roast BBQ chicken with garlic and chillies
These are hands-on class that includes cooking demo, recipes and tasting portions.
Cost: $100 / person (plus tax)
These classes are opportunities to expand your culinary horizons cooking with the finest local ingredients and working at the side of an accomplished chef and culinary instructor. Classes include a valuable primer on the topic and recipes to follow along in class and back home. Suitable for all levels of cooking skill but a prime opportunity for those looking to develop their skills and to ignite their creativity. Bill is the author of 9 cookbooks including The Savoury Mushroom and a recognized regional expert on mushrooms and wild foods.
Includes all materials and products, includes a meal we prepare in class. Hands on cooking class where students do the cooking.
All Classes: Saturday 12:00 noon — 5:00 pm