Learn how to perfect this classic meal like a true Southerner.
In this class we’ll make an original, spicy fried chicken & waffles! From start to finish, you’ll learn all the basics for making a super crispy crust, yet tender juicy inside and fluffy buttermilk waffles.
This class is geared towards beginners and will be hands-on, so wear something you don’t mind getting a little flour on. We’ll start out by discussing the 3 foundations to perfectly fried chicken: brining, resting and frying. You’ll discover the basic techniques for how to “hold” and finish the chicken for entertaining purposes and tips for how to fry ahead and reheat to serve for brunch (with your waffles of course!), or dinner the next day.
We’ll toast with a little bubbly and dive right in!
Kelly was born and raised in the South and grew up vegetable gardening and canning/preserving everything from spicy pickles to plum jam. She’s had wanderlust her whole life, so she's spent much of her time traveling abroad eating her way through various countries and picking up cooking techniques from the locals. She left her advertising career behind to pursue her true passion for all things food and currently works as a private chef/caterer in Manhattan. Most recently, she catered the Academy of Motion Picture & Sciences Foreign Film Oscar Nominees event in Manhattan, catering to Meryl Streep (which was a dream!) among many other distinguished directors/editors/producers.
During a yearlong sabbatical from college, she worked as the interim/assistant pastry chef at James At The Mill in Johnson, AR and regularly conducts cooking/baking demos at The Broadway Panhandler here in NYC, all the while working on her dream project...a cookbook.
Her latest culinary adventure will be taking her to Beijing & Chengdu, China this February where she hopes to bring back some mad cleaver and wok skills!
Jun 2 – Jun 2, 2012
1:00 pm – 2:30 pm EDT