Poultry Butchery Workshop at Ramekins Culinary School
September 14 @ 9:00 am - 12:00 pm |
Demo Class with Chef John Richter. In this class, we will be covering basic poultry breakdown and preparation.
- Trussing, deboning, stock making and classic techniques
- How to break down a chicken, duck, rabbit and a gamebird, such as a quail or a squab
- Rabbit and prunes, stuffed quail, and a simple sautéed duck breast with pan sauce
The class will get to enjoy a classic whole roast chicken as well as the aforementioned proteins with a variety of accouterments.
Attention neighbors! Local’s Day Thursday has begun: receive a complimentary tasting of three wines at…
Hands on Class with Chef Mei Ibach. Learn the craft of the trade and take…
THE swingin' Jazz-age musical treat! Jam-packed with big, flashy numbers like “Luck Be a Lady”…
Norah Jones first emerged on the world stage with the February 2002 release of Come…