Saturday September 12, 2026 at 6:00PM
“What’s for dinner?” It may be the most frequently asked—and occasionally dreaded—question in the house. Everyone seems perfectly happy to ask it, but somehow they’re all looking at you for the answer. And when you start thinking about dinner, there they are again…boneless, skinless chicken breasts. Again. Before you sigh and plan the same chicken recipe you made last Tuesday, I have a couple of ideas.
In this demonstration-style class, we’ll take those ever-present chicken breasts in two completely different directions. Our Bourbon Chicken proves that a few minutes of planning can make dinner much easier: prepare a marinade of soy sauce, brown sugar, bourbon, garlic, ginger, and seasonings in the morning, let the chicken marinate during the day, and at dinnertime it goes from refrigerator to oven. Chicken al Forno with Tomatoes and Mozzarella takes a different approach. We’ll quickly sauté the chicken breasts, cook grape tomatoes until they begin to break down, then bring everything together in the oven with plenty of melted mozzarella.
Of course, chicken needs company. We’ll make Rustic Mashed Potatoes, where we happily ignore two traditional mashed-potato rules: we don’t peel the potatoes and we don’t get out the mixer. Everything happens right in the same pot with cream and butter—because “rustic” is sometimes a very useful culinary term for “I’m not doing any more work than necessary.”
And then there’s chocolate. We’ll finish the evening with a Bittersweet Chocolate Tart featuring a salty pretzel crust and a rich chocolate filling with just a touch of Marsala. And because chocolate is the star here, I’ll be making it with my favorite—Valrhona. Because after finding two new ways to cook chicken breasts, I think we’ve earned chocolate.
As always, class is designed for home cooks. We’ll talk about techniques, timing, substitutions, and those inevitable “What happens if I…?” questions that don’t always fit into a written recipe. You’ll leave with four recipes, but more importantly, some new ideas and techniques you can put to work when you’re standing in your own kitchen trying to answer that eternal question:
“What’s for dinner?”
Menu:
Bourbon Chicken
Chicken al forno with Tomatoes and Mozzarella
Rustic Mashed Potatoes
Bittersweet Chocolate Tart
Tuition for this class is $70 per person. You can reserve clicking below.