Description

Join the ABC Chesapeake Shores Chapter and the ABC Florida East Coast Chapter for a private virtual cooking class with celebrity chef and Food Network Star, Marc Murphy!

You’re in for an incredible interactive evening with Marc Murphy, NYC chef, restaurateur and judge on Food Network’s top rated show, Chopped. Learn how to prepare an extra juicy sheet-pan spatchcock chicken, fixed with fresh veggies and cooked to golden crisp perfection! Accompanied by a zucchini, pecorino & mint appetizer you’ll have new skills to create these classic, delicious and practical weeknight dinner dishes.



Presented by Marc Murphy, NYC chef, restaurateur 
and judge on Food Network’s top rated show, Chopped. 

This event is hosted by the ABC Florida East Coast Chapter. To register CLICK HERE

Member $30 | NonMember $40

This is a virtual ZOOM event. ZOOM link to be sent following registration. For questions regarding this event, please contact Amanda Crew at acrew@abc-chesapeake.org.

Ingredients & Essential Cookware Needed: 

Essential Cooking Equipment:
• Large cutting board, for the chicken
• Cleaver or kitchen shears
• 3 large bowls, one filled with cold water for the potatoes
• Baking Sheet
• Large sauté pan
• Large nonstick pan
• Large plate, lined with paper towels
• A mandolin with the julienne attachment, julienne peeler or sharp knife
• Vegetable peeler or grater

Spatchcock Chicken with Carrots and Onions Ingredients:
• One whole chicken (3-3.5 pounds)
• 4 to 5 medium size carrots, cut into 1-in pieces
• 3 to 4 medium size onions, peeled & cut into 1-inch wedges
• 5 cloves garlic, peeled & cut in half
• 1 can of chickpeas, drained
• 2 tablespoons Dijon mustard
• 8 ounces of spinach
• Salt and pepper
• 3 tablespoons Herbes de Provence

Pommes Rissolées Ingredients:
• 6 medium to large potatoes (Yukon gold or Idaho)
• Kosher salt
• Black pepper
• 2 sprigs rosemary (chopped)
• Canola oil (enough to cover pan)

Zucchini, Pecorino and Mint Salad Ingredients:
• 2 medium zucchini, trimmed
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 6 fresh mint leaves, torn
• Kosher salt
• Freshly ground black pepper
• 3 ounces Pecorino Romano cheese