There are few things more satisfying than a roasted chicken dinner, so it’s a great skill to have at the ready. In this class Marie Rutherford will show you how to take your chicken game to the next level with a crowd-winning menu made for any crowd. You’ll learn about dark and white meat, as well as some basic butchery techniques, as you make spatchcock chicken roasted with garlic and thyme. And since chicken can’t fill up the dinner table on its own, you’ll learn how to complement that crispy skin with bread salad with mustard greens, dried currants, hazelnuts, and pan sauce dressing, along with courgette and date fritters with mint and basil aioli. To round out the meal, you’ll make sour cream sorbet with sweetened plums and pastis.
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!