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May 27, 2015
NEW FEATURE!

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

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  • Highlight of my class:
    Class was presented in an easy to understand format and was hands on. The take away was that it is easy to cook delicious meals.
    Anything you'd like to share?
    Nothing that I can think of.
    Could we make it better?
    Nothing that I can think of.

    rating 5 stars

  • Highlight of my class:
    Really enjoy Mike and Adrian! NO Mike you did not piss me off in Sushi class (I just get frustrated easily).
    Anything you'd like to share?
    First - it was wonderful - having said that, in all three classes you have had some thinge prepared before class, In this one, it was oil, fish stock, tomto sauce, etc... I understand the time concern, but it would be helpful and educational to know just exactly what was done to prepare it or what was in it. For instance, what two oils, how much of each, and why? Of course we can get some of these bu asking, but these are things I would like to know. The pork tenderlion for example was stripped of most fat, is that important? I take the classes to learn and I want to know ALL the details, where'd you buy the fish, why? Etc.... Still, I am only pointing this out for potential improvements, overall I really like what you guys do and I hope to be able to take some more classes soon!

    rating 5 stars

Cooking

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

Price: $80.00 per person, plus tax

Sauté 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. 

In 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.

The 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

NOTE: No refunds, transfers, gift cards or credits will be issued for cancellations within seven calendar days of the class date. We cannot provide refunds, transfers, or makeup sessions for classes missed because of illness, job loss, personal emergencies or events beyond our control.

When you register for a class, you reserve a slot that determines how much food we buy, how many work stations we set up and the total number of students, which determines whether the class will be held.

If Kitchen Table cancels a class due to low enrollment, your payment will be refunded in full.

To cancel, you must notify us by phone at least seven (7) calendar days before the class is held. You can send another person in your place or transfer to another class (based upon availability). Or we will issue a KTCS gift card redeemable for another class. This option is available only if you cancel more than seven days before the scheduled class date.

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
Tue, Jun 23, 2015 | 6:00pm - 9:00pm

Sauté Basics
Mon, Jul 20, 2015 | 6:00pm - 9:00pm

Sauté Basics
Sun, Aug 16, 2015 | 11:00am - 2:00pm