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- Classic Buttermilk Fried Chicken

- Roasted Chicken (with herbs and vegetables)

- Braised Coq au Vin (browned in salt pork with pearl onions)

- Crispy Skin Duck Breast (with honeyed haricots verts and hazelnut vinaigrette)

 This class is part of our Culinary Certificate program.  It is open to everyone to attend.  If you would like more information about our Certificate program, please click here.

Cooking Techniques Chicken & Duck is an in-depth study of how to cook these items without the need for recipes.  Cooking Techniques classes focus on specific cuts of meat or vegetables, teaching the most-used techniques of the classically trained chef. We focus on braising, stewing, poaching, steaming, sweating, frying, pan frying, sauteeing/browning, roasting, grilling, and broiling. Each class will focus on proper cooking and food temperatures. You will learn about how the animals are raised, best practices for sustainability, how to choose the right cuts, farming practices, and more.

We're so confident you'll learn more than in any other class offered by the competition that we guarantee it or your next class is on us! 

HOW LONG IS THE CLASS?

Approximately 3 hours

DIETARY RESTRICTIONS

This class can accommodate diets that are:

Pork-Free (leave salt pork out of coq au vin to make it pork-free)

What Is Your Age Restriction Policy?

AGE RESTRICTIONS

At this time children under the age of 12 are NOT allowed to participate in ANY of our classes. No exceptions.

If you would like to enroll a teenager in one of our classes, a parent or guardian must be in attendance with him/her. He/she may ONLY attend baking classes, cooking fundamentals classes, and Saturday morning or afternoon classes.

PERSONS UNDER THE AGE OF 18 MAY NOT PARTICIPATE IN ANY OF OUR EVENING CLASSES. All classes are BYOB and persons under the age of 18 MAY NOT attend evening classes - PERIOD. If anyone under the age of 18 arrives for an evening class, he/she will not be allowed to participate and monies will not be refunded.