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Cooking Demos & Classes

Duck, Down & Above Duck Cooking Demonstrations
The cooking demonstrations or “Chef Shows” will be held at the beginning of each quarter, and will kick off the theme for that three-month period. The Chef Show allows for a larger group of participants (up to 30), who will have the opportunity to sample the dishes being made.

During the Chef Show, the chefs will teach valuable culinary skills used within the kitchen or grill to help improve, not only the participants’ cooking abilities, but also their enjoyment of cooking. Cost depends on the menu.

Cooking Demo/Chef Show Schedule
(Held at Maple Leaf Farms World Headquarters, 101 E. Church St., Leesburg, IN)

Date Time Cost
Nov. 11, 2014 6 p.m. $15

Nov. 11, 2014 - Chef JD Cheney. Chef JD Cheney will prepare Duck Falafel with Raita-Roasted Duck - Combined with chickpeas, Middle-Eastern spices & sesame seeds, served with shaved red onions, tahini & your own raita with pita bread & chips; Duck Wontons- Wrapper stuffed with Fall spiced ground duck, combined with roasted pumpkin & mascarpone cheese, steamed and stir-fried; Duck Confit & Shaved Beef Tips- A crusty hoagie roll with pickled Asian radish & cilantro...A Maple Leaf Farms favorite.; and Easy Duck Rillette- Served atop balsamic sweet onions with diced crisp Fuji apple.Tickets are $15/person.
 
Past Demos:
June 4, 2014 - Sara Moulton, star of Sara's Weeknight Meals on PBS. Sara Moulton Duck Cooking Demonstration. She will prepare two dishes: Duck Tacos and Bistro Duck Breasts.Tickets are $35/person and attendees will receive a free Sara Moulton cookbook to be signed by the author.

November 13, 2013 - How to Make Turducken with Chef JD Cheney. Chef JD will demonstrate how to make both traditional Turducken and a contemporary version. Turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which is in turn stuffed into a de-boned turkey.

September 5, 2013 - Cooking with Chef Braun -- Executive Chef Eric Braun, of Ft. Wayne, is owner of KneedaChef personal culinary services and was one of the top winners of the 2012 Discover Duck Chef Recipe Contest. He demonstrated three dishes: Duck Leg Confit Meatballs in Grand Marnier Sauce (his contest winning appetizer); Duck Breast Rumaki with Black Berry Brand Sauce and Duck Bacon; and Mashed Sweet Potato Martini Duck Breast.

May 14, 24 & 25, 2013 - Duck, Wine & Dinner Events -- Five-course dinners with wine pairings. View Photos >

February 5, 2013 - Cooking with Curries -
- Chef JD Cheney presented three recipes in his presentation, “Cooking with Curries.” Each of these recipes takes a different twist on the use of duck. The recipes include Ethiopian Roasted Duck Curry, Indian Panang “Ground Duck” Fried Rice, and Duck Confit Thai Green Curry. Chef JD is a private chef based in Maui who grew up in South Bend and has over 16 years of experience as a professional chef. Attendees had the opportunity to sample the dishes being prepared by Chef JD. View Photos >

July 19, 2012 -- Latin Style Grilling - Chef Alex Stults and Chef Chase Hinton, head chefs at Cerulean Restaurant, Winona Lake, IN, demonstrated Latin style grilling recipes featuring Maple Leaf Farms duck. The chefs prepared two dishes: Smoked Chili Duck Burger with Passion Fruit BBQ Sauce, Mezcal Black Beans and Plantains; and Duck Choriqueso Empanada with Guacamole.  Attendees had the opportunity to sample the dishes being prepared. Both Chef Alex and Chef Chase studied at The Culinary Institute of America, Hyde Park, New York. They create Cerulean's new dishes as well as the restaurant's menu and specials. View Photos >

April 26, 2012  -- Chef Andrew Jones from Viand Chef Services demonstrated Asian fusion style dishes featuring Maple Leaf Farms duck, including Crispy Duck Spring Rolls, Poached Duck Pho Soup and Pan Seared Duck Breast with a Jasmine Rice Cake and Chili-Mango Purée. Attendees had the opportunity to sample the dishes being prepared by Chef Andrews. View Photos >

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Duck, Down & Above Duck Cooking Classes
The “Hands On” cooking classes will give participants an opportunity to practice themed cuisine in relation to what was seen at the Chef Show. These classes will be offered twice in a month and be made up of two groups of four to six individuals (total of 8-12 participants).

The classes are designed to enable the participants to dive in with both hands to prepare a menu from start to finish, learning the ins and outs of the properties of the food they are working with as well as honing the skills taught by the chef in the Chef Show. Discounts for party/group reservations are available.

Hands On Cooking Classes Schedule
(Held at Maple Leaf Farms World Headquarters, 101 E. Church St., Leesburg, IN)


 
Date Time Cost
TBA -- --

 
 
Past Cooking Classes:
May 6, 2014 - Outdoor Grilling Class (weather permitting). Join Chef JD Cheney in an Outdoor Grilling Class on May 6. The grilling menu will be Smoked Duck Breast, Duck Breast Bahn Mi, Chipotlle and Honey BBQ Duck Breast, Pulled Duck Tacos, Sweet Thai Duck Chili, Tamatillo-Ancho Salsa and Caprese Duck Flatbread Pizza. Tickets are $20.

Nov. 13, 2012 - Holiday Appetizer Hands On Cooking Class. Maple Leaf Farms chefs instructed small groups in the preparation of duck appetizers for the holidays, including Deluxe Dux, Jerk Duck Salad, Duck Bruschetta, Mini Duck Sausage & Mushroom Quiches, Duck Stuffed Veggies and DBLT Bites. View photos >

Sept. 13, 2012 - Latin Style Grilling Hands On Cooking Class. Maple Leaf Farms chefs instructed small groups in the preparation of Quinoa Salad with Duck Bacon, Black Beans with Duck Bacon, Latin American Seasoned Duck Breast and Duck Quesadillas. View photos >

The June 5th Hands On Cooking Class featured Asian fusion style duck dishes. Maple Leaf Farms Chefs instructed participants in the preparation of a Duck Salad and Duck Stir Fry from start to finish. 
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For more information or to make a reservation for the cooking demo or class, call 574-453-4455 or stop in at Duck, Down & Above in Leesburg (Maple Leaf Farms World Headquarters). All spots are on a first-come, first served basis as seating is limited. Cash, check or VISA/Mastercard are accepted.
 
 
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