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 two 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 today’s menu:
Ricotta, corn, and tarragon-stuffed chicken hindquarter
Chicken schnitzel with lemon and parsley
From-scratch schmaltz
Rich chicken stock

Wine Pairing to Purchase: Erste + Neue, Kalterersee Classico Superior DOC, Schiava, 2016
Light and fresh, this wine has mouth watering aromas of red currant, cherry, cranberry and baking spices. This light bodied wine is a perfect match to the richness in our menu today. $17 (Simply add this to your cart when you are choosing your class!)
Non-Alcoholic suggestion: Mineral water with lemon

Shopping List:
Produce:
– carrots
– celery
– yellow onion
– corn
– shallot
– red plums
– tarragon
– parsley
– lemon

Dairy:
– ricotta

Dry Goods / Pantry:
– Cheesecloth
– toothpicks
– high heat oil
– Dijon mustard
– honey
– sherry vinegar
– all-purpose flour
– panko

Proteins:
– whole organic air chilled chicken
– eggs

Spices:
– bay leaves
– black peppercorns
– Kosher salt, for seasoning
– Ground black pepper, for seasoning
– Maldon salt/ finishing crunchy salt

Equipment List:
– Large cutting board
– Chefs knife
– Paring knife
– Kitchen shears (optional)
– 3-5 quart stock pot
– Vegetable peeler
– Small pan for rendering the chicken fat
– Cheesecloth or a fine mesh strainer
– Plastic wrap or parchment paper, or gallon ziplock bag for pounding chicken breasts
– Meat mallet
– Large plate for flour
– Shallow baking dish for whisked eggs
– Shallow baking dish for panko
– Large frying pan, or heavy bottomed pan, for frying chicken breasts
– Paper towel lined large plate
– Metal spatula
– A medium bowl for the summer salad and vinaigrette