HotelChatter

All hungry hunters have to do is bring in their bird 48 hours prior to dinner reservations and discuss the menu with Chef Tuohy so that he can create a distinct, special dinner for each guest. Just like the duck, many of the meal’s ingredients will also be sourced seasonally and locally, with many coming from within 100 miles of Sacramento. The whole meal costs $75 per person. As Chef Tuohy explains, “This is the perfect opportunity to proved guests with a unique dining experience that celebrates the bounty of California and lives up to our mission of providing the best this region has to offer.”

Though the chef will tailor each dinner specifically to the desires of the guest, some of the ideas he’s toying around with include a Tuscan- or Umbrian-style meal with a hearty bean soup and polenta with braised greens to accompany the duck, along with chestnuts and dried fruit in a rich red wine sauce. Another direction he is contemplating would be inspired by the cuisine of southern France, like a rich cassoulet with root vegetables, flageolet beans and sausage made from the duck. Suddenly we’re not sad to see that duck go anymore.

If you're simply too full after your do-it-yourself duck dinner, stay at the hotel for rates starting as low as $154 during duck-hunting season...that's October-January for all you pacifists.