Join Jay Guerrero as he shares his love for a dish that embodies France in a bowl, endorsed by King Henri IV himself: poule au pot. Your house will smell like the Pyrenees mountains where this stew originated, as you learn how to perfectly poach chicken with spring vegetables and herby sausage-stuffed savoy cabbage. You’ll enjoy your spring chicken with freshly whipped tarragon creme, and a sour cherry clafoutis that you learned to bake while this ultimate one-pot meal simmered away on the stove.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.