Chicken Workshop ~ Chef Malcolm Jessop (3/28/18)
It's hard to think of a more versatile meat than chicken. Every culture has a favorite chicken dish, perhaps that is why there is a population of 24 billion chickens in the world (more that any other bird). Chickens being omnivores (eating grains, insects, and scraps), can be raised in small spaces, easily sustained, and processed at a young age. So it is no wonder that the chicken has been domesticated since 8000 BC.
But which type of chicken should we buy? Free range? Air chilled? Organic? Heirloom? Pasture raised? It can be overwhelming! We will discuss and demystify these questions, teach different ways to easily butcher chickens for different recipes and how to make both, brown and white stocks.
Recipes from around the world that may be featured are:
Chicken and prosciutto croustade canapés, Grain mustard roasted chicken with orange, radish, and olive salad, Sicilian style pan seared chicken with roasted lemons and capers, Spanish style red wine braised chicken with chorizo and chick peas, Grilled chicken with lentils and green apple vinaigrette, Chicken Tikka skewers with mint chutney, and Moroccan charmoula baked chicken.
See you in the kitchen!
Out of stock - Join the waitlist to be emailed when this product becomes available
Chicken Workshop 6-9pm, $140 – includes dinner, a SCS logo apron & a set of recipes, 14 person max
Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.