Poultry Processing Workshop
The poultry processing workshop took place at LaKota Farms. View this video to learn how to properly de-feather, clean and butcher full size chickens.
Cajun Beef Stew
Chef Duane Brown shows us how to make a hearty New Orleans-style Cajun Beef Stew with ingredients from Ralph Morton of Cattle Run Farm, Tom and Anita Roberson of Botanical Bites and Provisions, and Reverend Eugene Triplett.
Oven Roasted Potatoes
Chef Duane Brown of Culinary Coach prepares oven roasted potatoes using fresh ingredients from Sheila Jackson and Pat Acres Farm.
Sautéed Malabar Spinach
Chef Duane Brown shows us how to make delicious sautéed Malabar Spinach with a nutmeg, ginger and brown butter drizzle. Ingredients were provided by Tom and Anita Roberson of Botanical Bites and Provisions and Reverend Eugene Triplett.
Malabar Spinach Salad
Chef Duane Brown of Culinary Coach cooks a delicious Malabar Spinach Salad with ingredients from Tom and Anita Roberson of Botanical Bites and Provisions.