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:
Hot Chicken with Texas Toast
Cole Slaw with Scallions and Apple Cider Vinegar
Creamy Homemade Macaroni and Cheese

Shopping List:

Produce:
garlic
parsley
cabbage
carrot
celery
scallions

Dairy:
unsalted butter
whole milk
heavy cream
sharp cheddar cheese
colby jack cheese
medium or mild cheddar cheese
cream cheese

Dry Goods / Pantry:
full-fat coconut milk
kosher salt
all-purpose flour
cornstarch
brown sugar
Texas toast
your favorite bread and butter pickles
high heat oil, for frying
macaroni noodles
panko bread crumbs
mayonnaise
whole grain mustard
apple cider vinegar

Proteins:
boneless skinless chicken thighs
egg

Spices:
freshly ground black pepper
smoked paprika
cayenne pepper
granulated garlic
ancho chili powder
sodium citrate (optional, but it will help keep your mac & cheese super creamy)

Equipment List:
6 quart pot for boiling your macaroni noodles and making your sauce
Additional 6 quart pot for frying (or you can wash your macaroni pot before we fry!)
8×8 baking pan or similar sized oven-safe baking dish for the macaroni
Cutting board
Chef’s knife
2-3 kitchen towels
Tongs or slotted spoon
Thermometer (for frying and for checking our chicken temperature)
Plate lined with paper towels or a rack on a cookie sheet for draining our fried chicken
Food processor with grater attachment or a box grater
Whisk
Spatula
Large bowl for coleslaw
Bowl for chicken dredge
Spoons for tasting
Plates for serving!