The next step in becoming a better home chef. In this second course of knife skills we will learn how to break down and debone a chicken thigh, practice and expand our chef knife skills (learned from KS 101) and learn how to expertly wield a paring knife. By the end of class, we should have a meal to share or take home. Hands-on, vegetarian option.
When: Sunday, July 22
Time: 4-6:30 p.m.
Instructor: Lindsay Smith
Cost: $20 Member; $40 Non-member