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!