$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.
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!
Sauté Basics 101
Sat, Mar 18, 2017 | 11:00am - 2:00pm