Creative cooking with poultry meat

For our December webinar, I thought a change of pace would be good - eating the products we talked about in earlier webinars. The topic for the December 7 webinar is Creating cooking with poultry meat. Remember that 'poultry' includes more than just chicken or even turkey. We had webinars on raising quail, guinea fowl, ducks, geese, etc. So let's look at ways of cooking the fruit of our efforts.
Bob Perry has been a chef in a wide variety of restaurant operations for over 30 years and is a past board member of Chefs Collaborative and many other sustainable agriculture organizations. He now conducts food system research and teaches “Quantity Food Production” and “Civic Gastronomy: Our Local Food System” at the University of Kentucky and abroad. He has scripted local food segments and appeared on the KET program KY Life many times and for years wrote and hosted the weekly Farmers Market Report on University of Kentucky’s NPR station WUKY.