 On behalf of Game-to-Eat development Chef Consultant Rob Marles conducted a workshop with Graysons Restaurants at McCann Erickson’s demo kitchen in November. The eight Graysons chefs on the course received a presentation on the various types of game available and accompanied by close up preparation and cookery demonstrations.
The group was then joined by four more chefs who divided into teams to prepare a dinner menu which included the following canapés: rabbit & black pudding roulade, partridge with kumquat chutney, game pie filo and wood pigeon with pickled walnuts. The main course was braised venison loin & roasted pheasant breast stuffed with macerated prunes, served with maple roasted roots, curly kale, sweet potato fondants and a game jus. The meal was then enjoyed by the chefs and Graysons board of directors.
The event was a successful day for all and as a result you can now look out for game on Grayson’s fine dining menus in the future. |
