Fundamentals of Chicken Cookery
Learn utmost fundamentals, techniques and methods of chicken cookery with an air of confidence and palette pleasing results.

Tuesday, March 12th , 2019/ 6pm to 9pm / sold out
-(95.) per person-
 Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Chicken Fricassee (Braising technique)
Chicken thighs browned and braised in a sauce of white wine, mushrooms, carrots, celery, onions and cream.
Poulet Rôti (Roasting technique)
Perfectly roasted whole free-range chicken stuffed with fresh herb bundles and lemon slices.
Chicken Breast Provencal (Sauté technique)
Chicken breast sautéed in olive oil with diced tomatoes, garlic, oregano, basil and olives.



Cancellation Policy: All sales are final. For cancellation of a class up to 2 weeks prior to the date of the class, a one-time credit of the full purchase price can be applied toward a future class. For cancellation of a class less than 2 weeks prior to the date of the class 50% of the purchase price will be credited. No credit or refunds for classes cancelled within 72 hours. Due to scheduling, cancelled private bookings cannot be credited.