Holly Hill founder Ouita Michel joins Culinary Director and Executive Chef Tyler McNabb in the studio as he reprises this wildly popular class.

Guests will be welcomed with a snack board of duck breast “prosciutto”, smoked Kentucky sturgeon salad, and Chef Ouita’s country-style pâté, made with venison, pork and duck.

Learn about making a ballotine of local rabbit, watch Chef Tyler demonstrate his technique for pan-glazed venison loin, and listen to his tales of family hunting trips.