Close to The Bone was a class dedicated to roasted classics such as duck fat potatoes, gravy, rabbit roulade, and chicken galatine. Peter Booth, author of A Charcuterie Diary and Feathered shared about how to prepare everything from scratch. For the chicken galantine for example, he starts by boning a chicken without breaking the skin. “It is a thing of great promise and equal beauty.” The chicken is stuffed, rolled, then tied with string. To cook the chicken through and to lend it some colour, the entire roulade is browned in a hot pan and roasted in the oven. Served with timeless sides such as boulangerie potatoes, it is a dish that warms the soul.