CLASS 3: CHICKEN ENTREES & SIDES
Students will learn all the fundamentals of cooking poultry while practicing cooking techniques such as braising, pan-searing, and roasting. Classic as well contemporary dishes and sides are given an EATZ flair…who said chicken was boring?
Pan-Seared Chicken with Creamy Polenta and Mustard Pan Sauce
Cornish Game Hens with Rosemary, Garlic and Lemon
Buttermilk Fried Chicken
Classic Coq au Vin with Creamy Mashed Potatoes
Chicken Cordon Bleu
To Drink: Red & White Wine
*All classes are hands-on. Each class includes never-ending wine (or cocktails!) and so much food that students can bring home leftovers!