The Hunter’s Hearth: Field to Feast

Join Bladesmith Daniel O’Malley and Chef Chris Weber of The Herbfarm for an afternoon of butchery basics and traditional cacciatore cuisine. Learn to select and care for your knives before a hands-on lesson in fowl butchery, where you’ll break down and use every part of your quarry in the kitchen. Between lessons, enjoy seasonal tastings that celebrate the wild and the handmade, then gather in the Grape House for a hearty, hunt-inspired supper complete with pairing tips to keep your table full and your haul haute. You’ll head home with your own butchered duck, an engraved boning knife, housemade preserves, and the skills to create your own spin on what you’ve learned.

Also check out other Food & Drink events in Snohomish.