This is a past event.

Lunch & Learn: Confit, Curing & Duck Fat

When: Fri., Jan. 31, 12-1 p.m. 2014

Mark Gray, Executive Chef of the Brooklyn Warehouse will discuss salt curing and duck fat.

Venue Details

Halifax Seaport Farmers' Market

1209 Marginal Road, Halifax Waterfront

902-492-4043

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