Wild Game Workshop

Date: Wednesday January 24th, 2018
Time: 6:30 PM - 9:00 PM
Meal type:

Menu (Gluten-Free)

  • 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

A class so good we are adding another version of our October Wild Game Workshop 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, Elk, Wild Boar and Pheasant balanced with local produce and seasonal items.

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.