CXLD Spring Chicken
Seats available: 1
Monday 04-29-2019
6PM - 9PM


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.
Chicken Fricassee with Leeks, Artichokes and Peas; Crispy Sautéed Chicken Breasts with Watercress-Radish Salad and Lemon Dressing; Whole Roasted Lemon Chicken with Greek Olive Butter and Cucumber-Yogurt Sauce.
Skills Covered in Class Include: Selecting Chicken; Sautéing, Braising and Roasting Chicken; Breading; Determining Meat Doneness; Working with Spring Vegetables; Carving a Whole Chicken; Balancing Flavors; Working with Spices; Preparing Yogurt Sauces.
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. All participants in class must be at least 18 years old.
1-week cancellation policy.