Monday, June 24th // 6pm
Location: The Deers Head Inn // Elizabethtown, NY
Instructor: Luke Ayres
Barbecue Chicken + Whole Chicken Butchery
BBQ season is in full swing, but you don’t need to roast that whole bird from the farmers market! We’ll show you how to successfully portion a chicken, then we’ll grill and top it with a delicious homemade maple BBQ sauce. Served with other assorted vegetables from the farmers market and paired with a drink from the Deers Head Inn bar.
Participants will eat and drink their way through the class, laugh, learn and enjoy the amazing ambiance (and bar!) at the fabulous Deers Head Inn in Elizabethtown. Registration fee includes one paired drink, additional options will be available for purchase during the event from the Inn’s well-stocked bar.
We are thrilled to partner with the Inn to offer a two-part cooking series this summer on Monday evenings through June and August. Sign up for one or more evenings and join us for a summer of incredible local-food experiences.
$60 per person // includes ingredients, instruction, dinner + 1 bar drink
Sign up for all four June classes and save $5 per class
min. 4, max. 15
Listed under cooking courses
Luke Ayres joins Craigardan in 2019 as our first Culinary Program Manager and Head Chef. Luke received a BA in studio arts in Minneapolis. Afterward, he promptly moved to NYC and spent ten years hustling and bustling before moving to the Adirondacks in 2010 with his wife to open Green Point Foods Market & Cafe. Luke went on to become the Pastry Chef at the Lake Placid Lodge. Luke and his family live in beautiful Keene Valley.