Justin Brunson, chef/owner ofOld Major
, was raised in a farming family, so he grew up with a deep understanding of agriculture and hunting, and a strong dedication to sustainability. With an emphasis on "nose-to-tail" butchery at Old Major, no part of the animal goes unwanted; the kitchen even cures meats in-house to create what Brunson bills as "contemporary farmhouse cuisine." And tonight, he's inviting award-winning food writer, hunter and cook Hank Shaw into the kitchen, to help create an honest and hearty meal featuring duck and geese.
A former line cook and political reporter, Shaw now finds joy in hunting his own meat and harvesting his own crops -- and then writing about it all. Shaw's values parallel those of Old Major, which espouses the philosophy that food should be authentic and not raised in a factory farm. In honor of his latest cookbook, Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated, Shaw will team up with the Old Major crew on everything from butchery to service for a dinner tonight.
Talking to Brunson about the event, he sounds ecstatic. "In this industry, chefs do not always get the opportunity to work with other great chefs one-on-one," he said. "I admire the work of Hank Shaw and I am looking forward to working with him, as well as learning a great deal."
The evening will feature a duck-inspired, four-course menu available from 5 to 10 p.m., prepared by. Tickets are $100, and include wine pairings for each dish as well as a copy of Shaw's cookbook, which is the number-one cookbook on Amazon.
For reservations, call the restaurant at 303-420-0622; you can preview the menu on the Old Major website.
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