Chicken 101: New Fall Menu
Seats available: 0
Saturday 10-17-2015
10AM - 1PM


Instructor: Lisa Counts
New ideas for cooking this versatile bird! We'll show you three delicious techniques for cooking chicken perfectly.
Coq au Vin (Chicken Braised in Red Wine with Bacon, Pearl Onions and Mushrooms); Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone) with Roasted Root Vegetables; Rosemary, Garlic and Lemon Roasted Chicken with Brussels Sprout Salad.
Skills Covered in Class Include: Selecting Chicken; Braising, Sautéing and Roasting Chicken; Spatchcocking Chicken; Determining Meat Doneness; Balancing Flavors; Thickening Sauces; Roasting Root Vegetables; Working with Fresh Herbs.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.