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Foundations of Cooking - Searing & Chicken Butchery

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Class 2 focuses on searing technique and chicken break-down. 

Class 2 - June 9th - Searing, deboning a chicken, flavor balance
Seared Scallops with Escarole Salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

Earlier Event: June 8
French Techniques - Nouvelle!
Later Event: June 11
Strawberries - Morning Class!