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Sunday, February 22, 2015
6:00 PM - 8:30 PM
6:00 PM - 8:30 PM See all dates and Times
http://www.alexgarfinkelcatering.com/#!granary/crpl/collections/the-granary/1
Duck, duck... duck. In this unique class, Chef Alex Garfinkel will demonstrate how to utilize the mallard to its max. Diners will get to watch the chef render duck fat into liquid gold, make duck confit and rillettes, break down and cook the bird, and create a duck consomme.
Enjoy small bites throughout, as well as a four-course BYOB dinner (plus a complimentary wine tasting) featuring these delicious waterfowl preparations. Advance registration required.
Enjoy small bites throughout, as well as a four-course BYOB dinner (plus a complimentary wine tasting) featuring these delicious waterfowl preparations. Advance registration required.
