First Annual Poultrygeist
This spooky fall-like weather is a reminder and a warning that Halloween is not far off. But there’s no need to be frightened, not if we seize the opportunity to arrange our own adult-style tricks and treats to ward off evil spirits. So we’re excited to announce the First Annual Poultrygeist!
It’s our last chance to meet and eat before the holiday season kicks in. Think of a mini summer camp, but even more hands-on, and we work to improve each dish with The Three T’s in mind. In other words, lots of experimenting, learning, and fun, culminating in a feathery feast.
Location: TBD
Dates: The weekend before Halloween. The rough plan so far is:
Saturday October 24 – “Mise-ry loves company.” A day of play with:
- Pike Place Market shopping
- whole fresh ducks
- sharp objects
- sundry vegetables
- fire
- red wine, crudité, salumi meats, olives (for the players)
Sunday October 25 – “It don’t taste like chicken.” Draft menu:
- scary sugar-pumpkin-carving contest, five-spice duck, pinch buns, cilantro, plum sauce
- seared foie gras, duck paté, toasts, greens
- duck-egg raviolo, sage butter, magret duck prosciutto
- cranberry orange sorbet intermezzo
- duck meatball sliders
- seared duck breast, red wine reduction, duck-finished kale (duck fat, cracklins), duck-roasted potatoes (duck fat, thyme)
- duck-egg crème brulée, bay, pear
Wine Pairings: TBD
Cost: TBD, depending on who, what, where, about enough to cover costs
Anybody feeling ducky? Check back for updates.
Please let me know if there are spaces available, I would love to attend!
Hi Dawn, Unfortunately, Poultrygeist is full. We’re keeping it small since this is our first, big, hands-on feast and we need to iron out the kinks. But we’re planning on doing more of these, so we’ll keep you posted!