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Mastering the Basics @Berkeley: Class 1


Sunday October 8, 2017 @ 5pm

The Menu:

 

Pan Roasted Chicken

Shallot, White Wine & Caper Pan Sauce

Israeli Couscous 

Mushrooms, Onions, Parmesan Cheese

Roasted String Beans

Simple Blueberry Cobbler

Whipped Ricotta

Takeaways:

  1. How to cut up a chicken

  2. Get that chicken skin super crispy

  3. How to make a simple pan sauce

  4. Basic knife skills & safety

  5. 1 step delicious veggies

  6. The easiest dessert that will change your life and some simple but super classy tips

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To sign up, please email me. Unfortunately for the first classes, we will not be able to accommodate everyone, but we will make sure you get to at least one class!

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