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
Local Craft Beer, House and Premium Wines available for purchase

Skills and Info:

Chicken Cookery
Knife Skills
Searing
Seasoning
Sauces
Plating & Presentation

Chef Instructor: Jason Louda
Chef Jason Louda was born and raised in Cincinnati, but has never strayed far from his Eastern Kentucky, Appalachian roots. Beginning at the age of 15, Chef Jason has built his career from the ground up with one motto in mind..."Cooking should be fun. After all, it's just food." Working in many of the city's, best known farm to table restaurants, including La Soupe, Metropole and Chalk Food + Wine, and as the newest Culinary Adjunct at The Midwest Culinary Institute; Chef Jason has placed an emphasis on quality food being both accessible and inviting to all people. His food passions are for the simple dishes of his childhood, homemade pickles, preserves, smoked meats, and anything cooked over an open fire. Chef Jason's hope is you will leave his class with a smile on your face and a heart as full as your belly.

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

Chicken: Season, Sear & Sauce

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