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Joanne Weir's Cooking Class
Stuffed Chicken Breasts & Fava Fennel Salad
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Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad. Recipes: (1) CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND OLIVES (2) FAVA BEAN, FENNEL, AND PARSLEY SALAD. Student: Geoff Rubendall - Civil Engineer. Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson.
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