ABC Family Food Night 
with Celebrity Chef Marc Murphy
Online Registration

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.

In hosting this event, ABC is partnering with NYCWFF to support thousands of New York State restaurant workers who have been affected by the COVID 19 crisis.

You will receive a confirmation email following your purchase. Within this email, you’ll find a Zoom link, recipe, ingredients and cooking utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. 

Click Here to Download Flyer

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

June 30, 2020
6:00pm - 7:00pm

Virtual ZOOM Event. ZOOM link to be sent following registration.

Recipe and Ingredients to follow.

If you have any questions, please contact Jill Siegel, Alexandra Gattuso or call 954-984-0075.

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