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Quail, Duck, and Seasonal Vegetables

Class/Workshop, Food/Tasting

Robert Fong joins forces with guest chef Todd Martin of Hundred North. Todd will make his roasted and braised quail and caraflex cabbage dish, along with three seasonal fall root vegetables with herbs and spices. Chef Fong does his roast duck and collaborates with Chef Todd on presenting dishes with complementary sauces. Notes: Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!