Curious about game meats, but not sure where to begin? Then join Darin Gagner for this class on the variety of options available in Seattle. You’ll learn where to source hard-to-find cuts, cooking methods for the trickier ones, and flavor pairings to make your dishes sing. On the menu: braised daube of venison with olives and brandy; wild boar rillette with toasts and whole mustard and fruit preserves; and fried pheasant with hunter's mushrooms.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.