Wild Game Workshop

Date: Wednesday, October 25th 2017
Time: 6:30 PM
Meal type:

2nd Annual Event.

Whether you love to hunt and need some more ideas in the kitchen, or love cooking with new products, this is a fantastic experience we are excited to offer for the second year in a row! We will cover a variety of game meats and unique approaches to cooking with them.  This class is designed to cover a variety of approaches that can be transferred to many items so you can re-create these meals at home, anytime!

We will be working with four proteins including Venison, Wild Boar and Pheasant balanced with local produce and seasonal items. Menu Coming Soon!

Joining us this year to co-teach this class is Chef Ben Philpott. He is an incredibly talented and creative chef and spent the last 4 years specializing in cooking with game meats during his time at Block & Grinder.

MENU

  • Venison Rack with Brown Butter Butternut Squash, Mustard Greens and Sherry
  • Elk Sausage with Chestnuts on a Potato Roll topped with Mushrooms and Onions
  • Crispy Skin Pheasant with Farro and Pomegranate
  • Wild Boar Ragu with Gnudi, Sage, Garlic and Shaved Brussels Sprouts

Note: Most Gift Cards will only cover a partial amount of the workshop

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