I've said it before, and I'll say it again: there is nothing better than sharing food with friends. In this case, we were meeting some of the friends for the first time, but the old adage proved true, just the same. Jack's and my cooking classes
Sharing tantalizing aromas.
Assembling beet and
goat cheese Napoleons.
Chopping rosemary for the goat cheese filling.
Chef Jacques demonstrates pulverizing garlic and rosemary
into butter and olive oil.
Learning to massage the garlicky paste under the chicken skin.
Using a micro grater for zest.
The garlic/herb/butter paste, visible under the skin, will permeate and tenderize the meat as it cooks.
"Chicken Under a Brick" gets its name from being weighted down as it gets seared in hot oil.
The chicken is plated with creamy mushroom sauce.
The beet and herbed goat cheese napoleons on a bed of arugula,
with balsamic vinaigrette and toasted pecans.
At this time, only one of our classes is completely sold out, so if you'd like to join in the fun, look over our fall/winter class schedule, and sign up! We look forward to sharing what we know and love about food