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Butchering Series: All About Fish and Fowl
July 26, 2009 (Sun)
from 11:00 AM - 7:00 PM
Dallas, TX
Cost: $275.00
Event ID #256146
Event Details
Food
This course will cover fish and poultry butchering and processing. Learn how to filet various types of fish, and proper trimming techniques along with maximizing use of product. Poultry such as duck, chicken, and turkey is also discussed.
Lunch is included in price of registration.
Instructor: Chef Andre Bedouret, E.W.M.C.S.
Please contact Dawn Knowlton for additional information or to register.
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