The Common Bird with Chef Peter Rollinson, Executive Chef of Flutes Restaurant and Bar

S$ 230.00

Easy

by Chef Peter Rollinson

Enjoy the dishes that you have made along with a glass of wine and coffee/tea.

Chicken is the staple meat among many houses here on the little red dot. But have you ever wondered how to hype up the antics and make this common bird a glam focus? Join Chef Peter as he guides you on how to break down an organic chicken and turn it into simple yet elegant dishes. From braised legs to panko crumbed breasts, de-boned half and marinating in local herbs and spices to sides and a dessert, you’ll be wondering why you never learnt more about this protein before!

Course Dates

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