We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Chicken and Dumplings with Spring Vegetables
Wedge Salad with Tarragon Buttermilk Dressing, Radishes, and Lemon Relish

Shopping List:

Produce:
carrots
celery
onion
fresh or frozen peas
iceberg lettuce
radishes
lemons
thyme leaves
parsley
tarragon
chives

Dairy:
unsalted butter
whole milk
mayonnaise
buttermilk

Dry Goods / Pantry:
olive oil
all-purpose flour
baking powder
dry sherry (optional)
chicken broth
kosher salt

Protein:
bone-in, skin-on chicken thighs

Spices:
bay leaves
freshly ground black pepper

Equipment List:
Large Dutch oven or stock pot
Tongs
Chef knife
Cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula (2)
Whisk
2-3 medium bowls, 2-3 small bowls for herbs
Lemon zester
Blender
Paper towels