Sage Culinary Studio
Tastes Like Chicken
Chicken graciously accepts a variety of flavors and accompaniments with seemingly endless possibilities. It's a great starting point for any spring menu. But, we've become accustomed to just chicken parts and have forgotten the delightful tastes and possibilities of the whole bird.

IN THIS ISSUE, we rediscover how great a whole, roasted chicken tastes. We demonstrate how-to cut up a whole chicken with a knife or scissors, how-to spatchcock a chicken for faster roasting or grilling, and present three delicious recipes from A Bird in the Oven.

If you'd like to learn more about working with the whole chicken, check out our "Chef Techniques" Class on Monday, April 18th -- see all the details below.
In This Issue
Cooking Classes - Adults
Announcing: Summer Camps
RECIPE: Roasted Chicken with Lemon Butter, and . . .
Bird Basics
How-to Cut Up a Whole Chicken
Cutting It Up in the Kitchen
RECIPE: Roast Chicken with Mustard Butter
Roasting Favorites
Spatchcock a Chicken!
RECIPE: Chicken, Rice Slad with Mint Pesto & Peas
Cookbook Review

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Visit us at:
Brookside Location
3746 South Peoria Avenue
Tulsa, OK 74105
918.933.5005

Southside Location
Shoppes of Regal Plaza
105th & South Memorial
10425 S 82nd E Ave
Tulsa, OK 74133
918.364.7243


Quick Links

Cooking Classes for Children 

 

Sage Rage Coffee Bar 

 

Sage Rage Melt Bar 


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Chef's Corner - Richard Schlosberg

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Cooking Classes for Adults

Call 918.364.7243 to register, or  

Feed Your Inner Chef

sign-up via our online registration. (Registration closes 48 hours prior to the class).  

 

Saturday, April 9

Kinder Saturday: Adult/Child class, One adult & child ( 3-4)
Sage Culinary Studio Southside at 9:00am
Side-by-side, learn skills for a lifetime! 

 

Saturday, April 9 

Empanada Party
Sage Culinary Studio Southside at 2:00pm
Beef empanadas, fresh salsa, glazed fruit empanadas with Jill Meredith

Saturday, April 9
Hands-On Sushi
Sage Culinary Studio Southside at 7:00pm
Learn to create your own uramaki rolls (rice on the outside) with Chef Anthony Santos    

 

Tuesday, April 12
Gnocchi Secrets
Sage Culinary Studio Southside at 7:00pm
Learn to make gnocchi and two delicious sauces: Bolognese and carbonara with Chef Richard Schlosberg

Wednesday, April 13

I Love Lobster
Sage Culinary Studio Southside at 7:00pm
Learn to select, purchase and cook a live lobster, then use the claw meat to create warm lobster salad with Calvados-citrus vinaigrette and serve the tail with a tasty Meyer lemon-vanilla butter with Chef Amanda Simcoe.

Thursday, April 14

Spring is Coming
Sage Culinary Studio Southside at 7:00pm
Learn to make a delicious main-dish garden spiral pasta salad with gazpacho dressing, and Parmesan puffs with Deanna Terrill.

Friday, April 15

Magical Mushrooms
Sage Culinary Studio Southside at 7:00pm
Learn about several varieties of mushrooms, then prepare a wild mushroom risotto and Cady Cap bread pudding with Chef Amanda Simcoe.

Saturday, April 16

Brunch Bunch - Adult/Child Class
Sage Culinary Studio Southside at 9:00am
One adult and child (age 5 and up) cook together in our kitchen.

 

Saturday, April 16

Date Night!
Sage Culinary Studio Southside at 7:00pm
Learn to make savory and sweet pizzas that will keep you from calling in for delivery with Deanna Tirrell.

Monday, April 18

Chef Techniques
Sage Culinary Studio Southside at 7:00pm
Learn Chicken fabrication, "deglazing," thickening agents," and braising while making coq au vin with Chef Richard Schlosberg.

Tuesday, April 19

Frozen Treats
Sage Culinary Studio Southside at 7:00pm
Learn to make ice cream and granita, and some tasty toppings, garnishes and sauces with Chef Sarah Leavell.

Thursday, April 21

Greek Feast
Sage Culinary Studio Southside at 7:00pm
Feast on grape leaves, beef meatballs, and baklava with Dr. Christina Bishop Jackson.

Friday, April 22

Spice It Up!
Sage Culinary Studio Southside at 7:00pm
Learn about using spices, then create Jamaican jerk chicken and orange & pinion glazed bananas with cardamom-sour cream gelato with Chef Amanda Simcoe

Saturday, April 23

Kinder Saturday
Sage Culinary Studio Southside at 9:00am
One adult and child (age 3-4) together in our kitchen.

Saturday, April 23

Hands-on Cheesemaking
Sage Culinary Studio Southside at 2:00pm
Learn to make fresh Mozzarella and Ricotta from local Jersey Cow's milk. We will turn the Mozzarella into a delicious Caprese salad and make the Ricotta into dessert with the help of some lemon zest, vanilla and fresh berries with Chef Amanda Simcoe.

More APRIL CLASSES Available Online! 

Children's Cooking Classes
Children's Cooking Classes
Summer Camps
Recipe: Roast Chicken with Basil, Scallion, Lemon Butter, & Potatoes
Cooking Tips
Secrets to Roasting Chicken
Bird Basics
Food Safety
How to Cut Up a Whole ChickenSteps 1 & 2
Step 3 & 4Steps 5, 6 & 7
Cutting it up in the Kitchen
Recipe: Roast Chicken with Mustard Butter
Roasting Favorites
How to Spatchcock a ChickenMaking Stock
Recipe: Chicken and Rice Salad with Mint Pesto and Peas
Cookbook Review

A Bird in the Oven and then Some by Mindy Fox. Copyright 2010. Published by Kyle Books

 

Available at your favorite bookseller! 

 Cookbook

We'd fallen for the convenience of buying just boneless chicken breasts when we came across this book. Through it, we were reintroduced to rich, delicious flavors long forgotten. We reached for our roasting pan and turned on the oven. To our delight, the results were better than expected, and roasted chicken dishes are now back on our menu. In this cookbook, we found complete instructions for how to roast a good bird and many variations for unique flavors. A Bird in the Oven provides "20 Ways to Roast the Perfect Chicken plus 80 Delectable Recipes" to accompany the flavorful roasted bird. The choices include vegetable sides in some unique variations, a chapter on Roast Chicken Salads, another on Roast Chicken Soups, a section on chicken with Pasta and Rice Dishes, and a finale chapter covering Brunch and Lunch. The full-color photography is stunning and inspirational throughout the entire book.


Celebrate spring with some freshly roasted chicken as the centerpiece on your menu and your table. 
Catherine deCamp
Sage Culinary Studio
 
Copyright 2011 - Acorn Advisors | Sage Culinary Studio | 3746 South Peoria Avenue | Tulsa | OK | 74105