Drew Spangler Faulkner: Chef, cooking teacher, and journalist: Drew began her culinary career in Newton Centre, MA with Madeleine Kamman studying French and Italian cuisines. Since then she has traveled the world studying various cuisines. She has worked as an executive chef, private chef, caterer, food product developer and producer, writer, and both professional and recreational culinary educator. Today her energy is focused on writing and teaching.
Tiny Chefs: Tiny Chefs is the premier provider of kids cooking parties, classes and camps in Washington DC, Maryland, Virginia, and Connecticut. Our cooking events are a fun way for kids to flex their creative muscles, spend time working in peer groups, and best of all: a great way to introduce them to the joy of cooking and baking!
Learn how to make chicken stock, fabulous gravy, and perfect roast chicken. And something extra to hold even more gravy, delicious mashed potatoes and rutabagas.
Basic dishes done well are the foundation of great cooking. The techniques you will learn in this class can transfer to any poultry: chicken or turkey parts, whole turkey, duck, or goose. Gain confidence in your holiday and/or weekly meal preparation.
Dawson’s Market makes it easy for you! How involved do you want to get? You can choose to purchase the ingredients in advance and cook along, or take notes and cook the recipes at a later time. . (However at a minimum, we suggest that you pick up a roast chicken from Dawson’s, work on your carving skills, and feed yourself, you and your housemates, or your family dinner after the class.)
This class is a demonstration and in Zoom Webinar format. Registration will close at 5 pm on January 18th, 48 hours before the class on January 20th. Cancelation more than 48 hours in advance will receive a full refund. Less that 48 hours in advance will receive 80% credit towards another class. 48 hours in advance you will receive the recipes.
Once you register, we will send you the ingredients list for you to cook it all. However, if you want to observe and take notes, we’ve also made some suggestions. 48 hours in advance you will receive the recipes.
Dawson’s is here to make your life easier. We will happily supply you with any and all of the ingredients you choose to work with.
Bon Appetite!
Dawson’s Poultry Basics- Equipment List
If you are doing all recipes, you will need 2 cutting boards, 1 for meat and one for vegetables, or a single board that you can flip to use both sides. Knives and vegetable peeler can be reused. Your large strainer or colander can be reused.
Roast Chicken:
Roasting pan or heavy skillet with oven proof handle
Kitchen twine
Meat Thermometer (Insta-Temp suggested)
Large Plate or Platter for chicken
Cutting board
6 “ knife or larger
Sharpening steel, optional
4 cup measuring cup or tall drinking glass, optional
Gravy:
1 6-8 cup saucepan, or larger
Fork
Coffee cup
Whisk
Wooden Spoon, flat bottomed preferred
Chicken Stock:
8-10 quart stock pot
Colander
Large Strainer, fairly fine
Vegetable peeler
1 large bowl
Cutting board
Paring knife
Mashed Potatoes and Rutabagas:
Vegetable peeler
6” knife, or larger
Cutting board
1-3 quart, or larger, saucepan.
Strainer or calendar large enough to hold cooked potatoes
Large bowl to hold strainer or colandar
Potato Masher, optional
Our classes feature simple, delicious food with helpful information about the ingredients, cooking techniques, and the wine. Come for a fun night, go home with the skills, ingredients and know-how for a fun evening with friends and/or family. Classes being at 6:30 PM one Friday evening per month and last approximately 2 hrs. You will leave with recipes and a special offer from Dawson’s for your ingredient purchases.
Enjoy lite appetizers of Italian cheeses, charcuterie and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Mixed Greens with Vinaigrette, Penne Carbonara, Oreecchiette Broccoli, and Panna Cotta with Berry Sauce. Once you have competed all of your dishes head back to our community table and enjoy your meal family style with your new friends.
Enjoy lite appetizers of Californian Olives, Cheese, Crackers and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Beets and Green Beans w/ Saffron Aïoli Poached Salmon w/ Basil and Niçoise Butters Thin Pasta w/ Spring Vegetables, and Strawberry Shortcake. Once you have completed all of your dishes head back to our community table and enjoy your meal family style with your new friends.
Enjoy lite appetizers of Chutneys, Cheese, Crackers and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Tandoori Chicken & Shrimp, Cilantro Mint Chutney, and Sweet Banana and Yogurt Salad. Once you have completed all of your dishes head back to our community table and enjoy your meal family style with your new friends
Join us at Dawson's Market for our monthly beer class! We'll talk hops, malt, ABVs and IBUs, IPAs and ESBs! Learn about where beer found its beginnings, the origins of IPA, and the American craft revolution. Taste everything from sturdy stouts to crispy lagers, and everything in between! Taste 4 Beers and a perfect pairing with each. Classes are on one Thursday night per month at 7pm and last about an hour.
Join us at Dawson's Market for our monthly wine class! Learn about regions, grapes, winemaking and history, and everything in between! Why does Pinot Noir taste different in California and in Burgundy? What reds go with fish? What makes Champagne Champagne? With lots to cover, there's always something new and exciting to learn...and taste! You will enjoy 4 Wines each perfectly paired with a bite. Classes are on one Thursday night per month at 7pm and last about an hour.
Class participants save 15% OFF any regular priced beer or wine sampled during the class.
Knife Skills- Fruits, Vegetables, and Herbs - Learn how to use and care for your knives properly and efficiently. Students will learn how to slice, julienne, chop, mince, and chiffonade various fruits, vegetables, and herbs. When to use the various cuts and why. Learn the difference between honing and sharpening your knives. Make Vegetable Soup with Fresh Herbs, Pico de Gallo, and a refreshing Citrus Salad featuring your beautifully cut fruits and vegetables. You will go home with a new confidence in your culinary technique with knives.Gluten Free
Steak Night- Learn about the different cuts of beef steak. How to prepare them. How to carve and serve them. When are they done? Along with sauces and sides to fill out your menu.
Beer and Cheese Pairing
Global Vegetarian: Indian vegetarian, Moroccan Vegetarian, or French Vegetarian
French Comfort Food
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