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Chicken Five Ways

This is the ideal class for the home cook looking to learn the ins-and-outs of preparing chicken (including how truss!) with a variety of both moist and dry heat cooking techniques. We will cover Spatchcock Chicken with Rosemary and Sage; Southern Fried Chicken Thighs; Ballotine with Spinach, Mushroom, and Gruyere; Poached Chicken with Veloute Sauce; and Dry Poached Chicken.

$69.00 per person


Sat., March 17th at 2:00pm

Sat., April 21st at 2:00pm

Earlier Event: April 21
Scones, Muffins, and Coffee Cake
Later Event: April 21
Authentic Italian Risotti