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.
When: Sunday, November 18
Time: 12-2:30 p.m.
Instructor: Lindsay Smith
Cost: $20 Member; $40 Non-member