Demonstration: Jennifer will use duck fat in a decadent Garlic Confit dish, pork-back fat for Cracklings, and veal suet in a Scone recipe. Of course, you can expect a full discourse on fat including tips on how to use it, render it, and generally, learn to love it.

Grand Reception: The ultimate Epicurean Classic event and indulgence. A sprawling series of tents and tables on the shores of Lake Michigan and virtually all our incoming guest chefs positioned at separate tables handserving you a bite-sized, decadent dish from their cookbook or restaurant.
Jennifer will be serving delicious and oddly named "Faggots". Come and see her for a taste and an explanation!