Sunday, November 15, 2pm – 5pm; $25, registration required

To be held at Valley restaurant at The Garrison in Garrison, NY.

Co-chefs Brandon Collins and Vin Mocarski from the critically-acclaimed Valley restaurant at The Garrison will teach this class.  Learn to use off-cuts and organ meats to create delicious dishes (think chicken liver pâté and duck confit) by preserving them through different cooking techniques, including:

• Confit – cooking in its own fat
• Rillettes – emulsifying in its own fat
• Terrines and pates – using chicken livers and other ground meat cuts to create elegant, seasoned dishes

Register online or by calling Anita at 845-265-3338.