Dust off your beret and check out this French classic. We will be preparing Chicken Demi-Deuil or Poulet en Demi Deuil which translates to Chicken in Half Mourning. Named for the veil-like appearance of truffles through roast chicken skin. We will be roasting a Mary’s Free Range Chicken with amazing root vegetables from Green Gulch Farms and just for good measure creating a spin on one of the five french mother sauces, a truffle velouté. Then we’ll bring things back home to the US with Sarah’s classic Dirty Martini mixer.