Juicy, tender duck breast in the cast iron pot[/caption] Halloween weekend brought delicious dismemberment to the Folk School. Don’t panic! All the butchery occurred under the expert tutelage of Mark Rosenstein in the Cooking Studio for the class “Whole Bird Weekend,” where students learned advanced techniques for preparing duck, chicken, and turkey for maximum flavor and juiciness. [caption id="attachment_13953" align="aligncenter" width="600"] Mark demonstrates how to debone a turkey leg[/caption] [caption id="attachment_13955" align="aligncenter" width="600"] Jerry adds flavor with thyme and marjoram / Students work on deboning a chicken / Sheila blanches spinach for the stuffing.[/caption] Mark Rosenstein is a critically acclaimed veteran restaurateur who has been running restaurants in the WNC for over 40 years. Mark's cooking is based on local, seasonal ingredients and his current passion is cooking with fire. His newest project, the Smoky Park Supper Club in the River Arts District in Asheville, features wood-fired, seasonal, farm-to-table cuisine. If you are interested in wood-fired cooking, check out Mark’s upcoming January Folk School class: Wood-fired Cookery - Breads, Meats, and Vegetables.