On Friday, October 23rd @ 3:00 PM PST join the Truffle Shuffle Chefs live to cook Truffled Chicken Demi-Deuil with Shaved Australian Black Truffles

French-Laundry alumni Chefs Jason & Tyler will join virtually in the comfort of your own home! Our team will show on screen the technique for making an amazing dish. Your Kit will include:
- 1 ea Mary's free range chicken
- 1 pint Button mushrooms
- 1/4 cup AP flour
- 1 tsp. Sherry vinegar
- 2 ea Leeks
- 6 sprigs Thyme
- 24 oz. bone broth
- 20 in. Butchers twine
- 1 ea shallot
- 5 cloves garlic
- 1 oz butter
- 1 packet salt
- 1 lb Fingerling potatoes
- 1/2 oz Burgundy Truffle
- 2 oz Black Truffle Butter

How it works

Step 1: Please RVSP Below


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Step 2: Relax.

Truffle Shuffle will send tracking info to your email the week of the class

Step 3: Have Fun!

Get ready to cook with the chefs, log in 5 minutes before class time

FAQs

WHAT WILL I NEED?

Cutting board
Knife
Paring knife
13x9” pyrex container
Medium bowl
Tongs

Small pot
2qt pot
Pastry brush
Spoon
Whisk
Wooden Spoon

Can you suggest a wine pairing?

Some Great Ideas from our sommelier:

Brut Champagne: We love Billecart Brut Champagne -A fine straw-gold colour with great finesse of bubble flow and mousse. Joyful aromas of apple blossom and ripe pear. A full, defined palate whose richness is a homerun with this chicken recipe.

Chardonnay: Beaux Freres, Oregon is legitimately delicious. A pure beam of light in the glass with youthful minerality. Lanolin and rain soaked wool aromatics give way to a mouthwatering palate. Finishes with texture and acid.

Pinot Noir: Specifically Domaine Faiveley Pommard. The beautiful dark ruby color makes one think this is a rich wine. The nose confirms this, as greedy blackfruit and spice aromas are discovered, backed up by woody and smoky notes.