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Farm to Table
April 30 @ 6:00 pm - 9:00 pm CDT$75.00
Another of our classes that has received well deserved attention.
Chef Andy will be showing you how to breakdown 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. Add in Parisian Gnoochi, and a Crunchy salad for an eye catching meal. Dinner will be served with a glass of wine.
*These chicken have never been frozen, fresh from Farm to Table.