Everyone knows that cooking chicken with the skin on will keep it moist—but ever try finding boned chicken breasts or thighs with the skin in the supermarket? This class will teach you how to bone your own breasts and thighs, leaving the skin intact—plus we will offer tastes of some of our favorite recipes. Then there’s vegetables—learn how to chop, mince, dice and julienne like a professional chef. You will be able to work with your professional chef’s knife, under the direction of Ashley Sadler, Executive Chef at Falmouth Yacht Club, and Greg Manson from Henckels.. What to do with all these veggies? We will solve that problem as well with some more recipes for salads and roasted vegetables.
This class includes a Zwilling J.A. Henckels TwinPro S 8″ Chef’s Knife ($99 value).
Menu to include: roasted chicken thighs with lemon and oregano and Ina’s lemon chicken breasts, ginger cabbage slaw, roasted root vegetables, and sweet potato fries. (please note menus are subject to change based on availability)
Register on-line or call, 508-495-1878, ext. 2
Please contact Jennifer Nemec, 508-495-1878, ext. 303, if you have any food allergies or dietary restrictions.