One Chicken, Two People, Three Meals

One Chicken, Two People, Three Meals

June 3, 5:30-7:30 PM

$69 per person

Discover the incredible versatility of a whole chicken in this hands-on cooking workshop designed to help you maximize flavor, minimize waste, and expand your culinary confidence. In “One Chicken, Two People, Three Meals,” participants will learn how to break down a whole chicken and transform it into multiple delicious, well-balanced dishes. Perfect for home cooks looking to stretch ingredients without sacrificing quality.

Throughout this session, we’ll explore essential techniques such as proper butchery, stock-making, and strategic meal planning using every part of the bird. Each recipe highlights a different preparation, showcasing how one ingredient can shine across a variety of cuisines and flavors.

Key Learning Objectives:

Dough Butchery Skills: Learn how to break down a whole chicken into usable parts with confidence and precision.

Stock Fundamentals: Create a rich, flavorful homemade chicken stock—an essential building block for countless recipes.

Flavor Pairing: Explore complementary ingredients and techniques to elevate simple chicken dishes.

Meal Planning: Understand how to turn one chicken into multiple satisfying meals for efficient home cooking.

Cooking Techniques: Practice a variety of methods including braising, roasting, and sautéing.

Featured Menu:

Chicken Soup with Spaetzle

Chicken with Porcini and Cremini Mushrooms and Balsamic Vinegar over Polenta

Chicken Breasts with Fresh Sage and Lemon Couscous with Pine Nuts

Salad with Caramelized Onions and Confit

Participants will enjoy a shared tasting of the dishes prepared during class. All ingredients, equipment, and recipes are provided. Come ready to build confidence in the kitchen and make the most out of every ingredient!

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.