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action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /nas/content/live/chefgreg/wp-includes/functions.php on line 6121Maximum of 12 participants in cooking classes, 18 for plated sit-down dinners. Reservations are non-refundable. If you cannot make your event, we will make every effort to find someone to take your place – or you can. ***Remember BYOB – Bring your own bottle of wine!***
Doors are open and ready for you at 5:45, class will begin promptly at 6:00 PM!
I love sharing my professional techniques on cooking wild game cooking. After all the time, effort and money you put into your hunts, you want your prized harvests to come out perfectly for your family and friends. You will cook each element of the entree yourself so that you have the hands on experience and feel for each ingredient.
Please stop by The Wine Gallery prior to the class and grab a paired wine for the class.
Ravioli of antelope and garlic confit, sage brown butter
Roasted rack of elk, celery root potato puree, shallot thyme madeira reduction
Huckleberry lemon ricotta crepes, vanilla ice cream