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Dec 28 2019

Burger Night with Tess Kelly | Duck Edition

  • 6:00pm
  • 37b north front street, kingston, ny 12401

THIS WORKSHOP IS SOLD OUT.  EMAIL KITCHEN@BLUECASHEW.COM TO BE ADDED TO WAITLIST.

Tess Kelly eats more duck than anyone else I know.  Given that, you can imagine that she knows her way around a duck in the kitchen!  On her recent sojourn to France this past Autumn, one of the many drool-inducing food photos she texted me was that of a juicy rich duck burger on fresh-baked brioche.  I immediately wanted one and short of jumping on an overseas flight, decided we’d build a workshop around it.  Maybe, just maybe, you’ve ground your own meat, but have you ever baked your own bun???

Wer’re taking Burger Night next level as we make our own gorgeous brioche buns, grind up some Hudson Valley duck breast, and top it all off with an onion marmalade (cooked in duck fat) and a side of crispy potatoes and a local green salad.  The weak of heart need not apply…tonight is for the fearless gastronome!

$95 per student includes 3hr workshop and recipes PLUS eat-what-you-make!

845 514 2300 to book or click the link to purchase tickets now.

ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Workshops. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.

After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.

She currently teaches both private and public workshops in New York, and in France.  Be sure to check out details on next summer’s Culinary Adventure in France by clicking HERE.

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