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October 24, 2014

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

NEW! Read all reviews for this class

  • 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

  • Highlight of my class:
    Hands on experience with immediate feedback
    rating 5 stars

  • Highlight of my class:
    Fun to learn new techniques. Learn to walk away and let it cook - caramelize
    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.
 
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Our 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, all payments and deposits will be refunded in full.
To cancel, you must notify us by phone at least seven (7) calendar days before the date of the class. You can send another person in your place or transfer to another class of your choice, 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.

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Other dates available:

Sauté Basics
Sat, Nov 1, 2014 | 11:00am - 2:00pm