LOUISVILLE, Ky. (WAVE) – Janine “The Flavor Queen” Washle joins Dawne Gee to demonstrate her Honey Chicken Salad (recipe below), highlight her cooking demonstration at Middletown Family Fun Fest and preview her Cooking at the Cottage Series
For More Information Visit: www.flavor-queen.com | (502) 777-7432
For More Information on Middletown Family Fun Fest Visit: www.middletownfamilyfun.com
Autumn Flavors with Honey 9/9/25
$65.00
Tuesday, September 9th ● 6:30 – 9:00 pm● “Autumn Flavors with Honey ● Demonstration Class
Celebrate the golden sweetness of the season! In this class, honey takes center stage. You’ll learn how to balance honey’s floral, earthy, and caramel notes in both savory and sweet dishes, plus techniques like roasting fruit for appetizers, building a honey glaze for meats, and setting a perfect panna cotta. Perfect for anyone who loves fall’s cozy flavors with a touch of honey.
Menu: Whipped Feta with Honey, Roasted Pear, and Thyme ● Honey Roasted Chicken Thighs with Rosemary, Garlic, and Cider Pan Sauce ● Farro Salad with Roasted Fall Squash, Honey Dijon Vinaigrette, and Toasted Pecans ● Spiced Honey Panna Cotta with Poached Apples and Ginger Crumble.
*Two glasses of wine are included in the price of each seat. No BYOB
For More Information on Cooking at the Cottage Visit: Autumn Flavors with Honey 9/9/25 — Cooking at the Cottage
Honey Chicken Salad
Serves: 4-6
Ingredients:
3 cups shredded rotisserie chicken (skin removed)
1/2 cup plain Greek yogurt (whole milk for creaminess)
3 TB honey
1 TB Dijon mustard
2 TB fresh lemon juice (about 1 lemon)
1 tsp lemon zest
1 cup diced apple (crisp variety like Honeycrisp or Gala)
2 ribs celery, diced
1/2 cup sliced almonds (toasted if desired)
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
12 butter lettuce leaves (or 4 large flour tortillas if making wraps)
Preparation:
First prepare the dressing: In a medium mixing bowl, whisk together the Greek yogurt, honey, Dijon mustard, lemon juice, and lemon zest until smooth.
Add the shredded chicken, diced apple, celery, almonds, and parsley to the bowl.
Stir gently until everything is well coated.
Taste and add salt and pepper as needed.
Serving Tips:
– For lettuce wraps: Spoon about ¼ cup of chicken salad into each butter lettuce leaf and serve
– For tortilla wraps: Spread chicken salad down the center of a tortilla, fold in the sides, and roll tightly
Enjoy chilled or at room temperature. Pairs well with fresh fruit or a simple green salad.
Keeps in the refrigerator for up to 3 days.
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