(303) 220-9769

Other members of our Culinary Family:
February 10, 2016

Ratings from customers who’ve taken this class.
(5 stars is highest rating)

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  • Highlight of my class:
    Anything you'd like to share?
    Could we make it better?

    rating 4 stars

  • Highlight of my class:
    I learned lots of things! I'm 72! Don't stir ans reduce the temperature of sauce that you are attempting to reduce in volume...hold the root end of the onion...add additional oil to the saute pan around the circumfrance of the pant...learn to "get a feel" for meat when it's fully cooked by using a themometer AND then touching with your finger in order to "get a feel" for doneness. DRY THE FOOD...so it doesn.t steam rather than saute. OUR TEACHER WAS WONDERFUL. I could go on and on.
    Anything you'd like to share?
    See above.
    Could we make it better?
    You got me.

    rating 5 stars


Sauté Basics 101
Friday, February 15, 2013 | 11:00am - 2:00pm

Price: $80.00 per person, plus tax

saute chicken parmSauté in French means "to jump" and refers to a high-heat and low-fat cooking method that is the backbone of any professional kitchen.  In the U.S. it has come to define every type of cooking that can be done in a stovetop pan on high heat.


saute halibutIn this class we will bridge both definitions and give you some valuable tips on how to utilize one of the most valued tools in your kitchen: your sauté pan.



saute pork applesThe following menu will allow us to cover all the major aspects of this technique.

Chicken Parmesan
Sautéed Pork Tenderloin with Apples and Cider Thyme Butter Pan Sauce
Sautéed Halibut with White Wine, Capers and Lemon
Sautéed Zucchini, Onions & Peppers

By the end of the class you will be sautéing for joy at your newfound cooking skills!

At Kitchen Table, we build your confidence in the kitchen forever!

To redeem a GIFT CARD you must call the store (303-220-9769) to register.

Cancellation Policy: Please Read

All sales are final. No refunds will be given unless—and only if—Kitchen Table cancels a class due to low enrollment or inclement weather.

When you register for a class, you are reserving a slot that determines how much food we buy and whether or not the class will be held. Therefore you must notify Kitchen Table Cooking School seven (7) or more calendar days before the date of the class if you are unable to attend class to receive a credit or transfer into a different class. IMPORTANT: This option is available only if you cancel more than seven (7) days before the scheduled class date.

No refunds, transfers, gift cards or credits will be issued if you cancel less than seven (7) calendar days before class date or no show. You can however send another person in your place. We do not provide refunds, transfers or offer makeup sessions for classes missed as a result of illness, job loss, personal emergencies or events beyond our control.

This event has already concluded.

Please click here if you are interested in taking this class at a later date. We pay attention to every request as we develop the schedule!

Other dates available:

Sauté Basics 101
Tue, Apr 5, 2016 | 6:00pm - 9:00pm

Sauté Basics 101
Tue, May 31, 2016 | 6:00pm - 9:00pm