Off Cuts

Off Cuts

Interested in learning more about whole-animal cookery? Come join culinary adventurer Jay Guerrero as he takes you through the basics of cooking offal. In this class, you’ll learn how to transform often overlooked cuts into satisfying winter fare as you make crispy fried sweetbreads with brown butter, lemon, capers, and cauliflower; duck liver mousse with pickled figs and grilled bread; seared lamb tongue with braised escarole and sultanas; and black pudding with potato puree and pork crackling.

Dates Offered Price
$90.00
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$90.00
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$90.00
Add