Knife Know How

Dec 08, 2008
6:30pm

Details:

Knife skills: This 3-hour class will focus on the uses and techniques specific to the chef's knife, boning knife, paring knife and slicer. Classic cuts and techniques include deboning a whole chicken, various cuts for fruits and vegetables, knife sharpening and cleaning.

Menu:

Students will prepare chicken braised with shallots and white wine and rice pilaf.

Class Format: Participation
Instructor: Susan Holt
Capacity: 32
Seats Available: YES
Price: $85.00 per seat

NOTE: You must log in or sign up for a CulinAerie account to register for this class.