Confit Clinic

When my son Rhone was born our at the time 6year old daughter Noelani refused to leave his side at the hospital... until I reminded her it was November and "You know what that means..."  she looked at me surprised and whispered: "Confit time?"

You know it is!  Time to make a lot of confit for the holidays.  This will be a two day extravaganza for a very small group (only 6 spots).  We will breakdown whole ducks as well as duck hind quarters.  We will make Duck confit, Pork belly confit and Gizzard confit.  We will also put up Duck Prosciutto, Pickled Pumpkin, Mostardo, and hopefully some pickled mushrooms.

All participants can expect to truly master the confit process.  We will probably make about 200# of confit and everyone will take home a couple of pounds.  Also, if anyone wants, I will order more legs for people to buy wholesale cases.  Each class will end in a full meal

When: Wed Nov 10, 6-9pm
Where: The Vineyard Table
How much: $80
How to sign up: Email me here!
Space available: 6 spots
please read our alcohol policy:

When: Thursday Nov 11, 6-9pm

Where: The Vineyard Table

How much: $80

How to sign up: Email me here!

Space available: 6 spots

please read our alcohol policy: