The Perfect Whole Roast Chicken
Sunday, Aug 23rd at 2:00pm or 5:00pm PST

NOTE: This week's class will serve 4.

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 kit includes

Whole Mary’s Free Range Chicken
Green Gulch Farms root vegetables (onions, baby carrot, cauliflower)
Australian Black Truffles Butter
Dirty Martini Mix
PLUS 1/2 Ounce of Fresh Burgundy Truffle

Local purveyors supported:

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

Techniques you will learn:

Trussing a chicken
Roasting basics
Carving a whole chicken
The classic velouté sauce (with a truffle twist)

SHOPPING CART

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SEPTEMBER EXPERIENCE SCHEDULE

SOLD OUT

September 6th | 2:00 PM & 4:00 PM Pacific

September 13th | 2:00 PM & 4:00 PM Pacific

September 20th | 2:00 PM & 4:00 PM Pacific

September 27th | 2:00 PM & 4:00 PM Pacific