Are My Thighs Fat? Low Cal Chicken Dinners

November 10, 2011 6:30 pm
November 10, 2011 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Chicken often gets a bad rap among foodies. Often considered boring or hum-drum, many haut restaurants will just throw one chicken dish on the menu to appease unadventurous diners; and carnivores at home sometimes think of it as one step above tofu (not that there’s anything wrong with tofu). But this is a mistake. Organic, free range chicken has much more flavor than the factory farmed variety available at most supermarkets and it marries well with almost any other set of flavors, making it an incredibly versatile basis for a dish. There are more chickens in the world than any other species of bird and it is the most common and widespread domestic animal; from Asian stir-fries and curries to Mom’s chicken soup, clearly this is an ingredient that has many uses. Being lower in fat than most red meats also means it is an ideal choice when you want something a little lighter. Join us at Ger-Nis as we go through a few lo-cal chicken dishes that are quick and easy to prepare but still pack a punch of flavor. We’ll use seasonal, organic, locally sourced ingredients to create a varied spread of dishes that will show you how simple it can be to create healthy, delicious and exciting meals using chicken.

Recipes: Chicken and Vegetable Lentil Stew, Chicken, Peppers and Pesto, Ginger-Chicken Parchment Packs With Baby Bok Choy, Lemon & Oregano Chicken Greek Salads

Class Type: Individual, hands-on cooking class

Class Notes: Learn how to make amazing chicken dinners with ease that are low in calories and high in flavor!

Tessa Liebman

Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic familiy cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce. She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa

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