Dining

Hank Shaw Duck Duck Goose Wine Dinner

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 nancy@michaelsmithkc.com

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.