We're sorry, but this course is over. The last meeting was Wednesday, December 7, 2016.
This class will explore poultry cooking in its many interesting and delicious forms and take students' poultry cooking skills to the next level. We will employ basic butchery, flavorful ingredients, and numerous fun cooking techniques in the production of terrific, from-scratch dishes. Menu: Brined and Roasted Turkey Breast with Cranberry Compote, Smoked, Dry-Rubbed Quail, Pan-Seared Duck Breast with Roasted Garlic Demi-Glace, Duck Confit, Chicken Stock, Chicken and Shrimp Pho with Quail Egg, Chicken Chesapeake (stuffed with Smithfield ham and crab), Chicken Wings (we'll even make and bottle from-scratch hot sauce to use on them, as well as blue cheese dressing), Cacciatore Chicken Sausages, Frisee Salad with Pancetta, Croutons and Soft Poached Egg and Cous Cous with Toasted Pine Nut and Wilted Baby Spinach. CAP core.
Students must wear rubber-soled, closed-toed shoes (slip-resistant highly recommended). Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted. In the event of inclement weather, please refer either to the University hotline (804-289-8760) or the following web link (http://alert.richmond.edu)
Culinary Arts - Core
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies