What does it mean to be a better cook? Imagine being able to look in your refrigerator and pantry and feel inspired to make a meal just based on what you already have. Think about having the culinary confidence to prepare a dish without clinging to a recipe. Once you understand how ingredients and techniques work, you can begin to improvise.

We believe that understanding basic fundamental cooking techniques along with how ingredients react with one another is how you really start cooking. This series is comprised of six hands-on cooking sessions to teach you fundamental cooking techniques and explain the principles behind them. Get ready to have fun, get creative, and to be a better cook!

About this class:

Are you tired of relying on a handful of chicken recipes? Do you ever feel disappointed by a bland, dry, boneless skinless chicken breast? We get it. And we are here to help! In this course, you’ll learn the basics of breaking down a whole bird along with how to roast, bake, sous-vide, braise and sauté chicken.

Menu:

• Breaking down a whole chicken
• Roasted Spatchcock chicken
• Lemon orzo baked chicken breast
• Dry-rubbed, sous-vide leg quarter
• Coq au vin
• Sautéed chicken piccata with pan sauce

*Please be on time, in comfortable attire and closed toe shoes. A face mask is required.
*Pricing is for a two-day course*

Cancellation Policy:

Please note that we do not offer refunds but honor a 72 hour cancellation policy in order to reschedule your class reservation or receive store credit.