Make a Turducken in Denver and create this culinary treasure for your Thanksgiving or Christmas Meal or “The Big Game”
It used to be that turduckens were reserved for society’s elite – heads of state, movie stars, NFL commentator John Maddon, etc. Now anyone can enjoy a chicken stuffed in a duck stuffed in a turkey. All you need is a little savez faire (you know.. know how). That’s where a professional butcher comes in. Our host will teach you how to debone the birds and stuff them. You’ll take your turkducken home with you so you can roast it and share it with your friends or family for Thanksgiving or Christmas. Or freeze it and save it for a special occasion (like Super Bowl Sunday or Valentine’s Day). You will be the talk of Denver when you serve your own turducken to your guests and you can be proud knowing you have the skills and experience to make your own turducken for years to come.
The roasts attendees will take home should serve 4-8 people. While you won’t be cooking your turducken with our host, he will teach you how to cook it as well as how to cool the Turkducken after it comes out of the oven. After the lesson, he’ll let you taste a turducken that he cooked ahead of time.
Jason Nauert, who is Mark DeNittis Personal Assistant / Project Mgr, is also the Recreational Butcher Instructor and Assistant Professional Butcher Instructor for the Rocky Mountain Institute of meat.
When other children were inside watching TV, Jason was exploring the outdoors of his Colorado hometown. A passionate hunter and fisherman, Jason has learned the fundamentals of backwoods survival skills, and an uncompromising respect for nature. The mastery of bow hunting he learned from his father, combined with the cooking skills he learned from his mom, inspired his passion for wild game, meat fabrication and culinary creativity. A graduate of The Rocky Mountain Institute of Meat and the right hand man of Super Chef Mark DeNittis, Jason loves sharing the mastery of meat with eager culinary students.
Sold Out $119
Next date: Sunday, December 15, 2013 10:00AM
For groups of 10-15