Sunday October 8, 2017 @ 5pm
The Menu:
Pan Roasted Chicken
Shallot, White Wine & Caper Pan Sauce
Israeli Couscous
Mushrooms, Onions, Parmesan Cheese
Roasted String Beans
Simple Blueberry Cobbler
Whipped Ricotta
Takeaways:
- How to cut up a chicken
- Get that chicken skin super crispy
- How to make a simple pan sauce
- Basic knife skills & safety
- 1 step delicious veggies
- The easiest dessert that will change your life and some simple but super classy tips
To sign up, please email me. Unfortunately for the first classes, we will not be able to accommodate everyone, but we will make sure you get to at least one class!
THE GASTRONERD 