Take your basic knife skills to the next level in this hands-on class. In addition to learning a few advanced cuts such as brunoise, rondelle, lozenge and paysanne, we’ll focus on cutting up a chicken, deboning and skinning fish, and carving roast and fowl. We’ll teach you how to “french" the bones of your roast so they look like they were done by a pro. Plus, we’ll demystify and utilize the French mandolin in preparing vegetables. Please bring your own chef’s knife with you to class. Paring and boning knives will be provided for instruction. Menu: Sticky beer chicken with roasted rutabagas, fish tacos with creamy chipotle cabbage coleslaw, frenched pork loin roast with green peppercorn sauce, and cinnamon apple cheesecake.
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