Food/Drink

Dinner in the Valley: A Lesson in Ducks

When: Tue., Sept. 16, 6-8 p.m. and Thu., Sept. 18, 6-8 p.m. 2014

In response to many requests, Chef Larkin Rogers will begin the evening with a demonstration on deboning a whole duck. Dinner follows, featuring the delicious waterfowl and a glass of wine.

Price: $15-$40

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