Cooking Class: Chicken

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Local Chicken: everything but the cluck
March 9, 2013
12:00 noon – 4:00 pm

  • Meat sourcing and butchery
  • Chicken Liver Pate (raised to an art form with Quince jelly)
  • Pan-fried Chicken Dumplings
  • Ballotine of Chicken with Morel Mushrooms
  • Split roast BBQ chicken with garlic and chillies

These are hands-on class that includes cooking demo, recipes and tasting portions.

Cost: $100 / person (plus tax)

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 9 cook­books includ­ing The Savoury Mush­room and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class. Hands on cook­ing class where stu­dents do the cooking.

All Classes: Sat­ur­day 12:00 noon — 5:00 pm

About Bill Jones

Chef, Author and Forager
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