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Chicken: Season, Sear & Sauce



Looking to improve or add variety to your chicken cooking skills? This class is part of a popular series which focuses on the techniques involved in cooking an often-used ingredient. Cooking at your own induction cooktop you'll learn three different ways to season, cook and sauce chicken.

This class is packed with tasty tidbits of knowledge.  We'll cook chicken three different ways and with three different sauces or seasonings. The Ginger Lemongrass Chicken will be marinated, then seared and we'll make a quick asian inspired sauce to pour over the top.  Chicken Paillard is a chicken breast cutlet that is pounded thin and lightly breaded with panko before being pan-fried to crispy golden brown perfection, and we'll use the same pan to finish our white wine cream sauce.  The Curry Chicken thigh is first cut then seared in a hot pan to build some flavor, stir-fried with some peppers and onions, and served with a refreshing lime sauce on the side.

Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!

Menu:
  • Ginger Lemongrass Chicken with Sesame Chili Sauce
  • Chicken Paillard with White Wine Cream Sauce
  • Curry Chicken with Jasmine Rice Pilaf
  • Rhinegeist Beer, House and Premium Wines available for purchase
Skills and Info:
  • Chicken Cookery
  • Knife Skills
  • Searing
  • Seasoning
  • Sauces
  • Plating & Presentation

Chef Instructor: James Hanser

Chef James grew up in rural northwest Ohio, moved to Cincy in 1998 and started working in the restaurant industry.  He fell in love with the craft.  Mostly self-taught, he has honed his skills over the years working for nearly every restaurant group in town... Jeff Ruby's Steakhouses, Boca Restaurant Group, Orchids at Netherland Plaza, Whole Foods Market, Hyatt Regency Cincinnati, and many independently owned restaurants along the way.  In 2018, James started his own company called "Have Knives. Will Travel." as a personal chef, caterer, and in home instructor.  He loves all types of food, but he is totally obsessed with braising, curing, and smoking meats and pickling. Inspired by his mother, a lifelong teacher, he began teaching at The Learning Kitchen and is loving every minute of it!


Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.

A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests.  A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. 
If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.

If you have a large group, consider a private party!

Got questions? Call, email, or check our FAQ page.

Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.

For same-day booking, call us at 513.847.4474

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Included Materials


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This class cannot be purchased online. Please contact the store for more information.