Chef Andy is back and so is this delicious and well-received class. Come and see what the fuss is about.
Chef Andy will be showing you how to break down a whole chicken and cook up a delicious family meal using the ENTIRE bird. Pan Sear, braising and making ‘from scratch’ stock will be featured techniques. These birds are never frozen so their taste is light and fresh.
Add in Parisian Gnocchi made from Parmesan cheese, and a crunchy salad- fennel, celery leaves, oranges, apples and a citrus vinaigrette for an eye catching meal.
Dinner will be served with a glass of wine along with a small charcuterie board.
10% off all in store merchandise during the class