(February-September)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 67 Beyond Chicken: Other Great Choices for Poultry
hands-on
Doesn’t turkey – lean, protein-rich and densely nutritious – deserve more time on your table than a holiday or two a year? Or imagine the rich aromas of sautéed quail, a whole roasted duck, or Cornish hens roasted to a turn and flanked with wonderful vegetables. You will use these recipes again and again – for taste, ease of preparation, and their whispers of other cultures and possibilities. Asian-Style Whole Roasted Duck; Sautéed Quail with French Lentils; Roasted Turkey Breast Roulade with Cranberry-Date Bread Stuffing; Roasted Cornish Hens with Winter Vegetables; Moroccan Turkey Meat Balls with Herbed Tomato Sauce; and Sautéed Duck Breasts with Pomegranate Citrus Glaze. (Wine will be served.)
Thursday, March 18, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115
