Stretch your grocery budget and reduce waste by mastering complete protein utilization in this five-week series! Learn foundational butchery to break down whole chickens, use the majority of the proteins, reduce waste, craft rich stocks, and explore techniques from braising to searing. You'll perfect your seasonings and showcase your skills in an ultimate steakhouse dinner as the grand fete!
The series of five classes occurs Saturday mornings October 17, 24, 31 and November 7 and 14.
Menu: Chicken 101: Whole Chickens; Stock; Fried Chicken with Bleu Cheese Dressing; Quick Pickles; Crudité. Week 2: Braising vs. Searing: Green Chili Chicken Stew topped with Crispy Chicken Skins; Lemony Chicken Piccata with Polenta. Week 3: Pork: Rendering and Roasting: Mushroom and Bacon Stuffed Pork Loin with Whiskey Pan Sauce; Apple and Brussels Sprouts Slaw with Apple Cider Vinaigrette; Sweet Potato Mousse with Torched Meringue. Week 4: Fish: Perfectly Cooked and Crisp: Grilled Trout; Herb Crusted Seared Cod; Grilled Vegetable Couscous Salad; Harissa Beurre Blanc. Week 5: Steakhouse Vibes: Beef Tenderloin, Reverse Seared vs. Traditional Seared Steaks; Tallow Confit Fingerling Potatoes; Poached Shrimp Cocktail; Wedge Salad.
Classes are designed for participants 18 years and older. Teens ages 14 to 17 can take part in a class if accompanied by an adult (18 years or older), but a ticket is required for each person in attendance. Please see our FAQs for more info.
