Attention Foodies!  Join us for these 1-day Advanced Culinary classes, featuring more detailed protein work. Classes will be periodically throughout the year.

This first class will feature everyone’s favourite fowl Duck!  Learn to butcher the whole bird & execute delicious dishes such as:

Rillette
Confit
Cassoulet (including sausage making)

Classes will include expert instruction, printed recipes & hands-on cooking. And, of course you get to enjoy eating the dishes you learn along with a glass of wine.

time:  Thursday, February 28, 2008.  6:15 - 9:45pm.

to register: please call 604.876.7653

cost: $98 + GST (due at registration)

please bring: chef’s knife, paring knife, boning knife, apron, 2 hand/tea towels

Menus subject to change based upon availability of ingredients and chef’s discretion.