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This second class in GGRA's Chefs' Development Series will provide the opportunity to learn about the farming methods and physiology of Moulard duck and how to butcher for foie gras. The demonstration will continue with breaking down of the rest of the duck followed by a discussion, Q&A and tasting appetizers featuring Hudson Valley Foie Gras prepared by Alexander's Steakhouse.
If you have any questions about this class or the Chefs' Development Series, contact Donnalyn (firstname.lastname@example.org) or call 415-781-5350. If you are unsure whether your restaurant is a GGRA Member, contact Samantha (email@example.com) or call 415-781-5349.
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