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Weeknight Meals: One Roast Chicken - 5 More Meals
Sat, March 25, 2017, 11:00 AM – 2:30 PM PDT
Our grandmothers knew how to make delicious dishes with leftovers. Sometimes they were even better than the original dish. We are continuing our theme of Week Night Meals. In this class you will learn how to make cook The Perfect Roast Chicken and then, using the leftovers, how to make creative (and easy) dishes each from a different cuisine for dinner during the week.
Chiang Mai Chicken and Noodles with Bok Choy
Not your Traditional Chicken Pot Pie
Korean-Style Chicken Wraps
Warm Bread Salad with Chicken, Winter Greens, Cherries and Walnuts
Risotto with Chicken, English Peas and Herbs
Spicy Arepas with Chicken and Queso Fresca, Chipotle Ketchup
Feel free to bring wine or beer to enjoy at the class.
About The Field Kitchen:
The Field Kitchen is a popup cooking school that offers classes in kitchens and out on farms in the San Francisco Bay Area.
About the Instructors:
Frances Wilson is a seasoned food professional who taught the professional culinary program at the renowned Tante Maries Cooking School in San Francisco for more than ten years and now teaches at the Silverado Cooking School in Napa. Prior to that, she was the chef at Lalimes restaurant in Berkeley.
Jen Knapp taught recreational classes and led private culinary events at Tante Maries Cooking School for 15 years, in addition to working as a private chef and caterer throughout the Bay Area. She is also certified as a Master Taster with ChefsBest, where she does sensory evaluation of consumer food and beverage products.
Frances and Jen enjoy sharing their enthusiasm and knowledge about food and cooking with others.
A full refund will be issued if we are notified 5 or more days prior to a class.