Courageous Carnivore Class 01 (Copy)
Duck Breast with Cherry Glaze 01 (Copy)
Courageous Carnivore Class 03 (Copy)
Charred Foie Gras Salad 01 (Copy)
Courageous Carnivore Class 11 (Copy)
Courageous Carnivore Class 02 (Copy)
Courageous Carnivore Class 10 (Copy)
Courageous Carnivore Class 04 (Copy)
Courageous Carnivore Class 05 (Copy)
Courageous Carnivore Class 06 (Copy)
Courageous Carnivore Class 07 (Copy)
Courageous Carnivore Class 08 (Copy)
Lamb Meatballs 01 (Copy)
Duck Fat Potato Wedges 01 (Copy)
Courageous Carnivore Class 09 (Copy)
Glazed Lamb Lollypops 01 (Copy)
Liver and Onions 01 (Copy)

Menu

  • Pan-seared Duck Breast with Dark Cherry Glaze
  • Duck Fat Potato Wedges
  • Glazed Lamb Lollipops (lambchops)
  • Lamb Meatballs with Romesco Sauce
  • Charred Foie Gras Salad
  • Southern-Style Liver & Onions

Class Description

In my global travels, I have had the privilege to dine on exquisite dishes that would typically make most people cringe. Learning to use these ingredients at home is an impressive feat to astonish your friends and family. I will show you how! In this class, we will take a culinary tour through three of my favorites: Duck, Lamb and Liver. We will discuss many uses for these three gems and create restaurant quality menu items. such as Pan seared Duck Breast with Dark Cherry Glaze. We will also make delightfully rustic dishes like Lamb Meatballs with Romesco Sauce and Southern Style Liver & Onions. At the end of class, we’ll dine on a Charred Foie Gras Salad. Then you will take home a portion of each remaining dish.

Trust me. Be brave. Take the leap!