Butchery Class: Poultry
Chef Ryan will demonstrate how to break down a quail and a hen. He'll share information about local producers and why we use them at our restaurants. Each participant will break down a hen and stuff and trust a quail.
Date: Tuesday, 11.27
Start Time: 6.30pm
Duration: 3 hours
Instructor: Chef Ryan Pollnow
Food: Meats & cheeses by salumeria.
Beverage: Prosecco, white, red.
Notes: Students will take home their stuffed quail ready to roast, the hen that broke down and adapted… Show more
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