Cooking with VHF
April Cooking Classes
Join us for a hands-on class all about mastering one of the most versatile ingredients in your kitchen - a whole chicken!
During class you’ll learn how to break down, cook, and transform a whole bird into multiple components that can become several meals. You’ll learn proper butchery, how to cook with the prime cuts, and discover how to use every part of the bird. Along the way, we’ll share practical tips to help you cook smarter, reduce waste, and get the most value out of your ingredients.
You’ll enjoy a plated tasting of the dishes we prepare, and leave with chicken stock, take-home cuts, and recipe cards so you can confidently recreate everything in your own kitchen.
Upcoming Classes
Join us for a hands-on class all about mastering one of the most versatile ingredients in your kitchen - a whole chicken!
During class you’ll learn how to break down, cook, and transform a whole bird into multiple components that can become several meals. You’ll learn proper butchery, how to cook with the prime cuts, and discover how to use every part of the bird. Along the way, we’ll share practical tips to help you cook smarter, reduce waste, and get the most value out of your ingredients.
You’ll enjoy a plated tasting of the dishes we prepare, and leave with chicken stock, take-home cuts, and recipe cards so you can confidently recreate everything in your own kitchen.
Date: Wednesday, April 15
Arrival: 6pm
Price/guest: $80 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Chicken Liver Mousse (Chef’s Welcome Bite)
served on crostini upon arrivalChicken Piccata
seared chicken breast with bright lemon, capers, and roasted broccoliChicken Fricassée
braised thighs in a light sauce served with riceHomemade Ice Cream
a simple, sweet finish
What You’ll Learn:
Chicken Butchery
Hands on practice breaking down a whole chickenStock Fundamentals
Starting a rich stock from the carcass, plus the difference between stock vs. brothWhole Animal Cooking
How to use every part - from prime cuts to organsMuscle Structure
The difference between sedentary and non-sedentary muscles and how that affects cooking
What You’ll Take Home:
Homemade Chicken Stock
Whole Chicken (that you broke down)
Recipe cards for:
Chicken Stock
Chicken Fricassée & Rice
Chicken Piccata & Roasted Broccoli
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
Join us for a hands-on class all about mastering one of the most versatile ingredients in your kitchen - a whole chicken!
During class you’ll learn how to break down, cook, and transform a whole bird into multiple components that can become several meals. You’ll learn proper butchery, how to cook with the prime cuts, and discover how to use every part of the bird. Along the way, we’ll share practical tips to help you cook smarter, reduce waste, and get the most value out of your ingredients.
You’ll enjoy a plated tasting of the dishes we prepare, and leave with chicken stock, take-home cuts, and recipe cards so you can confidently recreate everything in your own kitchen.
Date: Wednesday, April 22
Arrival: 6pm
Price/guest: $80 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Chicken Liver Mousse (Chef’s Welcome Bite)
served on crostini upon arrivalChicken Piccata
seared chicken breast with bright lemon, capers, and roasted broccoliChicken Fricassée
braised thighs in a light sauce served with riceHomemade Ice Cream
a simple, sweet finish
What You’ll Learn:
Chicken Butchery
Hands on practice breaking down a whole chickenStock Fundamentals
Starting a rich stock from the carcass, plus the difference between stock vs. brothWhole Animal Cooking
How to use every part - from prime cuts to organsMuscle Structure
The difference between sedentary and non-sedentary muscles and how that affects cooking
What You’ll Take Home:
Homemade Chicken Stock
Whole Chicken (that you broke down)
Recipe cards for:
Chicken Stock
Chicken Fricassée & Rice
Chicken Piccata & Roasted Broccoli
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
Join us for a hands-on class all about mastering one of the most versatile ingredients in your kitchen - a whole chicken!
During class you’ll learn how to break down, cook, and transform a whole bird into multiple components that can become several meals. You’ll learn proper butchery, how to cook with the prime cuts, and discover how to use every part of the bird. Along the way, we’ll share practical tips to help you cook smarter, reduce waste, and get the most value out of your ingredients.
You’ll enjoy a plated tasting of the dishes we prepare, and leave with chicken stock, take-home cuts, and recipe cards so you can confidently recreate everything in your own kitchen.
Date: Wednesday, April 29
Arrival: 6pm
Price/guest: $80 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Chicken Liver Mousse (Chef’s Welcome Bite)
served on crostini upon arrivalChicken Piccata
seared chicken breast with bright lemon, capers, and roasted broccoliChicken Fricassée
braised thighs in a light sauce served with riceHomemade Ice Cream
a simple, sweet finish
What You’ll Learn:
Chicken Butchery
Hands on practice breaking down a whole chickenStock Fundamentals
Starting a rich stock from the carcass, plus the difference between stock vs. brothWhole Animal Cooking
How to use every part - from prime cuts to organsMuscle Structure
The difference between sedentary and non-sedentary muscles and how that affects cooking
What You’ll Take Home:
Homemade Chicken Stock
Whole Chicken (that you broke down)
Recipe cards for:
Chicken Stock
Chicken Fricassée & Rice
Chicken Piccata & Roasted Broccoli
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
Cooking Demonstrations
Sit back, relax, and watch the magic happen! In these demo-style classes, we do the cooking while guiding you through the recipes, sharing tips, and answering your questions. Enjoy the process - as well as a beverage and a delicious meal with us. Hands-on participation isn’t required, but there are plenty of chances to give a technique a try.
Hands-On Workshops
Roll up your sleeves and dive in! You’ll work alongside us to craft the main component of your meal, learn essential techniques, and pick up helpful tips as you go. When your dish is ready, sit down and enjoy the results of your hard work. Fun, approachable, and perfect for all skill levels.
Class Format:
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
If a class accommodates any dietary restrictions it will be outlined in the class description.
Contact us to discuss any allergies or dietary intolerances.
Recipes cards distributed during class.
Preparation:
Wear comfortable shoes.
We will provide you with an apron, gloves and everything else needed for class!
Cancellation Policy:
Refundable up to 3 days in advance. Can transfer tickets to friend, email us in advance of name changes.
Full refund or credit if we cancel due to extenuating circumstances
