Duck Cooking Class at Deerholme Farm

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Sunday, October 5th, 2014
12:00 PM to 4:00 PM

Join us for this afternoon hands-on cooking class that includes duck cook­ing demo, recipes and tast­ing portions. 1) Duck butchery demo 2) Recipes and Techniques - Cured Duck Breast with Rosemay, honey and Sea Salt - Smoked Duck Breast Salad with Cabbage and Carroway - Duck Leg Confit with garlic and herbs - Duck, Potato, Mushrooms and Squash Hash 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 12 cook­books includ­ing the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a rec­og­nized regional expert on mush­rooms and wild foods. Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class. For more information and reservations, phone 250-748-7450 or email [email protected].