Unlock the secrets to perfectly roasted chicken in this technique-driven, hands-on class. You’ll explore four essential roasting methods—breast up, breast down, spatchcocked, and high-heat—while learning how heat, airflow, and structure impact flavor, texture, and juiciness. By the end of class, you’ll understand not just how to roast a chicken, but why each method works—giving you the confidence to adapt and perfect your results at home.

To round out the meal, you’ll prepare classic, seasonal sides that complement the richness of roasted chicken. Toss tender new potatoes and crisp green beans in a bright Dijon vinaigrette, and create a refreshing shaved fennel, celery, and lemon salad for balance and crunch.

We’ll finish on a sweet and slightly savory note with strawberries dressed in balsamic and black pepper, served with luscious mascarpone cream. This is a foundational class for any home cook—packed with technique, flavor, and skills you’ll return to again and again.

Menu:

• Roasted Chicken (4 Techniques: Breast Up, Breast Down, Spatchcocked, High-Heat)
• New Potatoes & Green Beans with Dijon Vinaigrette
• Shaved Fennel, Celery & Lemon Salad
• Strawberries with Balsamic, Black Pepper & Mascarpone Cream

Wednesday, September 16th - 6:30pm to 9:30pm

Prices are listed per person.