Thursday, Nov. 14th, 6:30 pm, Extra Virgin
Hank Shaw is a culinary star to the culinary stars. He’s the kind of person who puts himself in the thick of it, not just in front of the cameras in the studio. He’s earned his expertise as one of America’s foremost authorities on hunting, preparing and cooking water foul.
This November 14th, he’ll be appearing with Chef Michael Smith at Extra Virgin for an unforgettable night of culinary delights. This will be an exclusive event with limited seating, so early reservations are recommended.
To secure a seat, contact firstname.lastname@example.org
The Hank Shaw Extra Virgin menu and wine pairing includes:
House Cured Duck Prosciutto & Duck Cacciatore Salumi
Oregon huckleberries, arugula & grissini
Dolce Vie Rosé
Beef Heart Tartare
with duck yolks, lime powder & crisp taro chips
Opera Blanc de Blanc
Japanese Style Duck Ramen Soup
Chateau Coudert Mauvezin , Bordeaux
Autumn Pheasant & Duck Ragout
with sweet potato gnocchi
Chateau Guerry, Cotes du Bourg
Chocolate Pudding Cake
with maple Anglaise & roasted Bartlett pear
The latest book by Hank Shaw, “Duck, Duck Goose: Recipes and Techniques for Cooking Ducks and Geese Both Wild and Domesticated” published by Ten Speed Press will be available at the event and in bookstores or on Amazon.com.