Join Eileen Chou as she teaches you how to transform the humble chicken into a week’s worth of hearty winter dishes. You’ll learn about farms for sourcing meat, the merits of court bouillon, and homemade schmaltz as you work in teams to break down your own whole bird. Out of your freshly butchered chicken you’ll learn to make honey-roasted chicken wings with ginger, lime, and cilantro peanut “dust”; Thai red curry with chicken thighs and winter squash; poached chicken breast with chicories, anchovy-fennel dressing, and crispy skin cracklings; spiced chicken fat caramel sauce with fresh apples for dipping.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!