Let's Take It Apart ...

Mon16May6:00 PMMon8:30 PMEvent OverLet's Take It Apart ...with Troy Spicer -- $110Class TypeDemonstration

Class Details

… a chicken, that is. Chef Troy Spicer, program coordinator of the Butcher Pre-Apprentice program at Fanshawe College, is here to share the importance of this skill in the kitchen and its economical advantage. He will demonstrate step-by-step how to break down a whole chicken and tips for using each section to create impressive dishes.


Menu:

  • Chicken with Lemon Caper Beurre Blanc, Orzo and Asparagus
  • Coq au Vin with Roasted Cauliflower
  • Chocolate Lava Cake

*Please read the menu carefully to ensure items meet your dietary restrictions. 

*Note we are not an allergen-free facility; while we attempt to accommodate allergies, attendees are responsible to take their own necessary medical precautions (e.g. bring an EpiPen). 


***TICKET PURCHASE INDICATES ACCEPTANCE OF LIABILITY WAIVER BELOW***

***ALL TICKETS ARE FINAL SALE***

Note:

Jill’s Table is committed to the safety of our employees and guests. We monitor developments associated with the spread of COVID-19 closely and are taking special measures to provide a safe environment for our employees and guests. 

The Province of Ontario lifted its mask mandate and vaccination requirements for indoor dining establishments so masks are now optional at Jill’s Table. Health restrictions are subject to change according to public health policy and advisories. If anything changes, we will let you know.

If you test positive for COVID-19 within 5 days of this event or are showing symptoms, please request store credit and do not attend.

COVID-19 Information & Requirements

Symptoms? Positive test within 5 days? DO NOT ATTEND
Class size has been reduced
Hand sanitization mandatory on entry
Enhanced cleaning and handwashing protocols
LIABILITY WAIVER
Assumption of Risk and Waiver of Liability Relating to COVID-19
The coronavirus, COVID-19, has been declared a worldwide pandemic by the World Health Organization. COVID-19 is extremely contagious and is believed to spread primarily from person-to-person contact.

1086753 Ontario Limited acting as Jill's Table (“JT") has put in place preventative measures to reduce the spread of COVID-19. However, JT cannot guarantee that you will not become infected with COVID-19 while on JT premises.

When you sign up for the class and pay the required fee, you acknowledge the contagious nature of COVID-19 and voluntarily assume the risk that you may be exposed to or infected by COVID-19 while on JT premises and that such exposure or infection may result in injury, illness, disability, or even death.

You voluntarily agree to assume the foregoing risks and accept sole responsibility for any injury, illness, disability, death, that you may experience as a result of becoming exposed to or infected by COVID-19 while on the JT premises.

Therefore, when you sign up for a class, you (individually and on behalf of your beneficiaries, assigns, heirs, and estate) release, covenant not to sue, discharge, and hold harmless JT's and its employees, directors, attorneys, agents, insurers, and representatives, from any and all liabilities, claims, causes of action, damages, fees, costs, and expenses of any kind in respect of any such injury, illness, disability, or death that you may experience in the event that you become exposed to or infected by COVID-19 while on the JT premises.

By signing up and paying the required fee, you confirm that you have read, understand, and have voluntarily agreed to this Assumption of Risk and Waiver of Liability Relating to COVID-19.

Please reach out to us by phone at (519) 645-1335 or via email at policy@jillstable.ca if you have any questions.

Time

(Monday) 6:00 PM - 8:30 PM EST(GMT-04:00)

Location

Jill's Table

115 King St, London, ON N6A 1C3

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Class Instructor(s)

  • Troy Spicer

    Troy Spicer

    Troy grew up in the retail bakery industry, starting work at 3AM every Saturday at the age of just 15.

    After subsequently gaining considerable experience in institutional cooking and catering, he went on to culinary school which tweaked a keen interest in butchery. Now an expert butcher, he shares his diverse skills teaching culinary studies, nutrition, and butchery at Fanshawe College.

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