An introduction into the world of knives and the different types of cuts for cooking
In this hands-on intimate workshop individuals will learn the basic set of knives that every home cook must have and what each knife will do. The class will also teach you what the difference is between a julienne and a dice as well as a introduction into how to butcher de-bone chicken thighs and stuff them. You will be able to sit down afterward and sample the dishes you have made.
Class size is 10 participants. Minimum of 7 to have the class run.
Green Mango Salad
Artichoke and Sundried Tomato Stuffed Chicken Thighs
Mixed Berry Bread Pudding