Winter Comfort Food – Chicken with Miriam Rubin

We love chicken for its versatility and comforting flavor, and for the simplicity in its preparation for delicious results. It was no surprise that chicken was a top-ten contender in a year-end round-up of the New York Time’s favorite recipes. In this demonstration class Miriam Rubin will make three cold-weather comfort food classics, all featuring chicken.

Chicken Pot Pie is a favorite and Miriam will show how to make lovely individual biscuit-topped ones. She’ll also demonstrate the quickest and most flavorful Lemon-Garlic Roast Chicken. The secret is butterflying or spatchcocking (a technique she will show). This helps the bird to cook quicker and roast more evenly.

Finally, we’ll explore homemade chicken bone broth and show you why having this essential “liquid gold” in your freezer is essential for any good cook. Store-bought chicken broth is not just a waste of money, it’s very pale substitute for the real thing. Using this homemade broth, Miriam will demo a quick, easy and oh-so satisfying vegetable soup.

Menu to include:

• Lemon-Garlic Roast Chicken

• Chicken Pot Pie

• Chicken Broth Vegetable Soup

This Demonstration class is limited to ten people and includes lunch.

NOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering.

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ABOUT MIRIAM RUBIN:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

IMPORTANT INFORMATION REGARDING OUR COVID19 PROTOCOLS:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students must be fully vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.
The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking!
Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.