Tony's Market is taking a flier tomorrow night, when chef Mark Pletcher will offer an hour-long Chicken 101 cooking class that will teach "how to utilize the whole chicken from roasting to making stock."
It won't be hands-on instruction -- liability issues, he says -- but since the class will be held in the Bistro portion of the store at 950 Broadway, students will be able to get their hands on a beer or glass of wine while they watch Pletcher.
This will be the first in what could be a series of monthly classes at the Tony's on Broadway, which offers special theme dinners and regular live music nights in the Bistro.
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SHOW ME HOW
The store at 7241 West Bowles in Littleton has been offering classes for years, led by Gerard Van Mourik, a chef with 47 years of experience. Pletcher got his start at that store two years ago, then moved to the Broadway spot, where he's also been expanding the offerings -- don't miss his corned beef hash augmented with store-roasted green chiles, now available in the deli.
But tomorrow night will be all about chicken. Pletcher plans to demonstrate how to take a whole chicken -- "something people might be intimidated by, but much less expensive," he says -- and bone it to get "full utilization of a bird."
Tuition is $10; for more information, call 720-880-4501.