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Sessions | Instructor | Event Registration |

Event Information

Cancelled | Now We're Cookin' : SD Virtual Cook-Along With CalCPA | K1070920
Date: September 25, 2020
Event Start time: 5:00 PM   End time: 7:00 PM
Location: San Diego Area

Facility: Virtual Meeting

 


Member:       $15
Nonmember: $25

CPE Credits:



Calling all chefs, non chefs, people who like to eat, people who need to eat and everyone else! Join the San Diego chapter of CalCPA for our first virtual cook-along with professional chef, Ryan Tuskan. You need to cook dinner anyway, you might as well do it with other local professionals and have some fun. This two our event will walk you through the steps to prepare a delicious chicken piccata with rice pilaf, roasted broccoli and cauliflower. Don't get us wrong, its great to just watch someone prepare your meal but during this event you will actually cook long with everyone, from home, on Zoom with your favorite bottle or wine or two. See you in the kitchen! 
Level of Difficulty:
Basic

Designed For:
All CalCPA members, nonmembers and guests.

Advanced Prep:
You will be provided a shopping list upon registration. Please have all ingredients on hand at the start of the event.

Event Notes:
This event will be held via Zoom Conference Services. Log on credentials will be emailed the morning of the event.
 
Chicken Piccata Ingredient List
 
Pan Seared Chicken Piccata
  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 tablespoons grated Parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter COLD 
  • 1/2 cup chicken stock or dry white wine is preferred (such as a Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 1/4 cup brined capers
  • 2 tablespoons fresh chopped parsley
Rice Pilaf
  • 1 cup long-grain white rice
  • 1 tablespoon extra-virgin olive oil or butter
  • 1/2 medium yellow onion, diced
  • 1/2 teaspoon fine salt
  • 1/4 cup dry white wine (such as a Sauvignon Blanc)
  • 1 3/4 cups chicken broth, vegetable broth, water, or a mix of water and broth
Roasted Broccoli and Cauliflower
  • 2 cups Broccoli (florets)
  • 2 cups Cauliflower (florets)
  • 1/3 cup Olive oil
  • 6 cloves Garlic (minced)
  • 1/3 cup Grated parmesan cheese (divided)
  • Sea salt
  • Black pepper
Equipment List
  • 10” Sauté pan or Cast Iron Skillet
  • 2 Quart sauce pot with a lid 
  • Sheet tray