You asked, so here it is!
The next steps 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 Knife Skills 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.
WHEN: Thursday, April 26
TIME: 5:30-8 p.m.
INSTRUCTOR: Lindsay Smith
COST: $20 Member; $40 Non-member