SMCC Culinary Continuing Studies

SMCC is offering a set of three culinary classes as part of their Continuing Education program. A collaboration with the state’s Inland Fisheries and Wildlife department, the classes focus on cooking with wild game and fish.

  • January 23 – Duck, Duck, Goose
  • February 27 – Freshwater Catch
  • March 12 – Small Game

The classes will consist of a cooking demonstration and tasting with SMCC instructor Geoffrey Boardman and discussion with IFW staff.

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