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In Honor of Birds


with Chef John Ash

Learn delicious recipes from Chef
Ash's second James Beard award
winning cookbook, Culinary Birds.
Tackle the good and bad about
current poultry practices as well as
other items we should know about
the noble birds.

  • Korean Chicken Wings
  • Tuscan Chicken Liver Toasts
  • Chicken and Shrimp
    Meatball Soup
  • Frisee Salad with Fried Eggs
    and Maple Roasted Bacon
  • Pan Seared Turkey with Wild
    Mushrooms and Crème Fraîche
  • Roast Duck Breast with Grapefruit
    Beurre Blanc

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Current Number of Attendees: 20