News From Pigeon + Friends: Introducing The Dirty Bird Dinner Club
Welcome to the Dirty Bird Dinner Club! Join Chef Gabriel Rucker in a five-part cooking club taking place in the comforts of your own home! Let’s be honest, it’s been a long year and we could all use some excitement in our lives (as well as some new moves in the kitchen). So join us, every Wednesday between Thanksgiving and New Years’ for laughs, new techniques, some much-needed community and a delicious meal.
Each cooking class will include a box of all necessary ingredients for each meal to be picked up the day of the demo at Canard from 12-5pm. You will need a couple of essential items and cookware, but everything else will be covered. Meals will be for two and will consist of a semi-prepared appetizer, plated dinner and sweet treat from our Pastry Chef, Sweet Matt. Recipes will also be included so you can make these dishes again and again. The class will be held via Zoom and will be about 1-1.5 hour (s) of hands-on cooking time followed by an optional time to enjoy dinner with Gabriel and talk about food, restaurants, family, the pandemic…really anything!
Each class will be 150.00, outside of the special black truffle dinner on the Wednesday before New Years Eve priced at 225.00. Each ticket will cover one box of needed provisions which will feed two. BONUS, If you purchase all 5 classes, we are offering 10% off plus two Le Pigeon t-shirts for you and your kitchen comrade! If you have any questions, please reach out to Megan, our General Manager, at megan@lepigeon.com
Dirty Bird Dinner Club Schedule
Week 1 (December 2nd):
– Pan Roasted Pigeon with pigeon fried rice, matsutake mushrooms and foie gras peanut sauce
– Appetizer: Dungeness crab spring rolls with hot mustard créme fraîche
– Featured Cooking Technique: roasting pigeon, preparing fried rice, making a killer peanut sauce
Week 2 (December 9th):
– Seared Pekin Duck Breast with orange scented duck demi-glace, roasted chestnuts and black trumpet mushrooms
– Appetizer: celery root veloute with foie gras vinaigrette
– Featured Cooking Technique: searing duck breast, making a duck demi-glace
Week 3 (December 16th):
– Seared Foie Gras Duck Stacks with duck gravy, sunny side duck egg, smoked maple syrup
– Appetizer: oeufs with aioli
– Featured Cooking Technique: searing foie gras, making gravy, fluffy pancakes
Week 4 (December 23rd):
– Shrimp Crusted Halibut with grapefruit and vermouth beurre blanc, wilted leeks and sunchokes
