RELLENONG BANGUS AND CHICKEN GALANTINA WORKSHOP P4,000
by Chef Juan Carlo Estagle
In this one-day workshop, each student will learn how to debone a whole bangus and a chicken (French-style), and make them into a relleno and a galantine (Ballotine). Each student will be give a different recipe to make, from classical seafood rellenong bangus, to rellenong bangus with embotido filling; and classical chicken galantine, Spanish-style chicken galantine to French chicken ballotine.
Hands-on class. Apron is included. Please bring hand towel and food containers.
To book a slot, send your name, address, email, and contact number through:
• Facebook message
• Email - email@example.com
• Phone - (02) 726 5316
All classes are on a first-come, first-served basis. We accept walk-ins for classes with open slots. Cash and check payments only.