Recipe: Smokey Bacon and Corn Chowder

By popular demand, this is the most requested recipe from the last Women Tasting Wine Seminar.

Turkey Rillettes

Here is the most requested recipe from the last Women Tasting Wine seminar.

Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

Jackalope Grill February Cooking Classes

EVENT DATES:
Monday, February 2, 6:00 pm
Monday, March 2, 6:00 pm

Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising

(Bend, OR) Join The Jackalope Grill’s Chef Timothy Garling for upcoming cooking classes, this Monday, February 2 and Monday, March 2.  These evenings are filled with great food, wine and cooking tips and secrets. The February class covers “Great Grains,” including risotto, barley risotto, quinoa, farro and amaranth. In March, “Soups, Stews & Braising” is the topic. Cooking classes include wine and hors d’oeuvres, demonstration and hands-on preparation in the kitchen, handouts with recipes and techniques and sampling of menu dishes paired with wine and/or beer.

The Source Weekly writes: “Speaking of branching out, Chef Timothy Garling has been doing a bit of that lately with his popular cooking classes at Jackalope Grill. Because of the strong interest in the classes, which feature cooking tutorials capped off by wine and food, Garling has been adding additional slots.”

Class starts at 6:00 pm at The Jackalope Grill and space is limited (these classes sell out quickly). Cost is $50. For reservations, call The Jackalope Grill at 541-318-8435. For location and info, go to the Jackalope Grill website.