Being a Chef · Game on!

Being a Chef · Game on!

With Chef Madeleine | in English


Saturday, October 28 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St

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An introduction to the basics of preparing rabbit, duck legs and pheasant breast to ensure their tenderness and enhance their rich flavor.

Techniques include a marinade, brining, braising and roasting.

Recipes for delicious fall feasts: Rabbit Stew with Preserved Pears and Ginger; Brased Duck Legs with onions and Prunes ; Roast Pheasant Breast with Wild Rice, Cranberries and Pecans.

This workshop will last for 3 hours.


Madelaine Bullwinkel

Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.


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