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 
-(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.

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Full payment and registration are due in advance for all classes and events.

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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.