My mom and I had the honour of attending King Cole’s Duck School in August, as Patti’s guests. If you are unfamiliar with King Cole (I wrote a blog about it here), as was I, the company owns a duck farm and is a major duck supplier (they supply ducks within Canada, to the States and Japan). My mom works works for a meat & poultry supplier, so that’s how Patti (a lovely lady and plays a major role in the company’s behind the scenes production and management) met my mom.
Patti and I have kept in contact and a while a go, she asked me if my mom and I were interested. Obviously we quickly agreed, we both love to attend anything that’s related to food. :P
We decided on August and Ladies Who Lunch was the theme. The guest chef, Christopher Pires, made a three course meal, using duck in all three dishes and of course, using King Cole’s products as well.
First course was a salad, composed of arugula, watercress and smoked duck breast.
Second course (the main) was a curry with coconut rice.
I think the dessert was my favourite — sticky toffee pudding with salted duck fat.
The class was about a two hour session. During this time Chef Pires cooked and taught us tips and tricks for cooking his three course meal. Patti also introduced us to the company and explained a lot about duck. We could ask questions throughout the session and everyone seemed to enjoy their time (a few people have attended a previous class).
The end finally came and everyone was given a goodie bag. In it had King Cole products; the duck products that were used in making the dishes that Chef Pires made.