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Grill, roast, sauté, stuff, rub, kabob -- Chef Christine Piccin shares creative recipes that feature classic and modern methods for preparing different parts of the chicken to perfection. We'll start the class with each participant breaking down a whole chicken into its parts. We'll cook up all the parts as chef Christine talks about white meat vs. dark meat, bone-in vs. boneless, skin-on vs. skinless, what to do with leftovers, and other age-old chicken questions. Best of all, these recipes can be modified with different herbs, spices and vegetables to create infinite variations…once you know the techniques.  

After this class, you will look forward to cooking chicken and you will be confident that the resulting dishes will taste fantastic. We'll enjoy our chicken dinner buffet with fun local wines and share a light (non-chicken) dessert to wrap up the class. After this class you’ll never think chicken is boring again.

Menu:

• Spice-rubbed Whole Roasted Chicken
• Chicken Breasts with Balsamic Mushrooms
• Wine Country Stuffed Chicken with Lavender and Pan-Glazed Grapes
• Chicken Legs & Thighs in Mole Sauce
• Smoky-Spicy Chicken Kabobs
• Chicken Drummettes with Vietnamese-style Orange Caramel Sauce 
• Summer Chutney Chicken Salad

This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.