Fat, It's Not a Four Letter Word - Jennifer McLagan

A James Beard award-winner for her 2006 book Bones: Recipes, Histories, and Lore, Toronto chef / author McLagan makes her second appearance at the Classic to showcase recipes and techniques from her new book, Fat: An Appreciation of a Misunderstood Ingredient, With Recipes. In this demo, she'll use duck fat in a decadent Garlic Confit dish, pork-back fat for Cracklings, and veal suet in a Scone recipe. Of course, you can expect a full discourse on fat including tips on how to use it, render it, and generally, learn to love it.