Dust off your beret because this week is all about French classics. 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.

This week we will feature local ingredients from:

• Mary’s Free Range Chicken
• Green Gulch Farms
• Clover Dairy

This week we'll teach you:

• How to truss a chicken
• Roasting basics
• How to carve a chicken
• The classic velouté sauce (with a truffle twist) 

This week we will feature Sarah's Dirty Martini Mixer.