Stuff it is a class for true lovers of animal protein, celebrating a rich history of European festive cooking.
During this longer than normal class, we will prepare, cook and enjoy
Chicken liver mousse
Rib of beef
Duck with prunes in Armagna
Porchetta with sage, rosemary & fennel
Roast potatoes 2 ways: saffron & polenta and duck fat, rosemary & garlic
Bitter greens – to ward of the need for ant-acids…