Chicken 101: Winter Menu
Seats available: 0
Wednesday 02-27-2019
6PM - 9PM


Instructor: Matt Woolf
Chicken is America's favorite poultry, but too often, it's dry and bland. Learn to transform chicken into a world of flavors and textures, and your everyday dinner staple into a delicious dining experience.
Coq au Vin (Red Wine-Braised Chicken); Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone); Whole Roasted Moroccan-Spiced Chicken with Harissa-Yogurt Sauce.
Skills Covered in Class Include: Selecting Chicken; Pounding, Stuffing and Breading; How to Spatchcock; Making a Pan Sauce and Compound Butter; Working with Fresh Herbs and Spices; Carving; Determining Poultry Doneness; Selecting Potatoes.
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.