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 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 a 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