Spring Chickens with International Flavors with Ora Aselton

It’s March, and spring is upon us! Maybe… just maybe… your hardy greens and perennial herbs are stirring, thinking about poking up their brave heads. To encourage their arrival and to honor the change of seasons, Ora Aselton is going to dive into the many ways a humble spring chicken can be transformed into a multitude of dishes and salads that play well with early lettuces, cabbage, and savory herbs. In the process, we’ll be visiting some culinary flavors from California, France, Asia, and India. It’s going to be a fun trip!

While we’re at it, we’ll examine the budget… As food prices continue to rise, making the most of your leftovers makes more sense than ever. We’ll break down the cost of that spring chicken, which generously feeds you for a week.

Recipes will be included, plus ideas for other delicious chicken makeovers.

Registration opens February 1st.