Wednesday, May 24, 2017, 7-9pm, Hands-On
Learn how to cut and section a whole chicken in a few easy steps. Join chef Sasha Gaponovitch and prepare a meal that leaves no part of the bird unused. The menu includes chicken ballotine with roasted fennel, orange and garlic stuffing as well as southern fried chicken and grilled chicken with chili basil and lime marinade.
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