Learn how to utilize the whole bird. Have you ever had a whole chicken and not quite known what to do with all of it? Learn from Chef James how to breakdown the bird into more manageable sizes. Whether you roast yourself, or buy pre-cooked or rotisserie chicken, learn to utilize every part of the chicken by applying different cooking techniques.
Wed, 2/26/2020, 5:30 to 7:30 pm, $30, Limit: 8
Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.
Other Culinary Arts Series classes include: Culinary Basics and Knife Skills, German Winter Cuisine, Winter Comfort Soups and Stews, and Vegetarian Soups and Stews.