A Demonstration by Chef Kieron Hales from Zingerman's Cornman Farms

Have you struggled to make a juicy roasted chicken? Would you like a new chicken dish to add to your dinner repertoire? Join us for a demonstration with Chef Kieron Hales of Zingerman's Cornman Farms. He’ll walk you through how to prepare a beautifully Roasted Chicken that is sure to impress any guest, as well as how to make a Classic Chicken Cacciatore. 

* Please note this is not a hands-on class but a demonstration—this means you’ll only be watching as the guest chef prepares dishes.

You'll leave the demonstration knowing how to brine, roast, and carve a chicken and tips and tricks to ensure that both your white and dark meat are cooked to perfection. And, as if that's not enough, Kieron will also share his written recipes for five other dishes to make from a whole roasted chicken 

There will also be a tasting and you’ll leave BAKE! with Kieron’s recipes for all the dishes demonstrated and the knowledge to recreate them at home.  

Meet the Guest Chef

Kieron Hales is a world-class chef whose career began in England at the age of 13 when he was accepted into the Royal Academy of Culinary Arts. An international globetrotter, Kieron has lived and cooked in 27 different countries. His professional posts have included working with the late three-Michelin-Star chef Paul Bocuse in France and the Dal Pescatore restaurant in Italy, as well as cooking for the British Royal family and three U.S. Presidents. In 2008, Kieron emigrated to the States to join the Zingerman’s Community of Businesses and pursue his entrepreneurial aspirations. After a few years as Executive Chef of the Roadhouse, he penned a vision and opened Zingerman's Cornman Farms, an award-winning event venue and working farm in Dexter, Michigan that specializes in weddings as well as private dining and corporate events with a focus on farm-to-table dining.