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October 01, 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:
    Gaining a better sense of how to check for doneness when cooking various proteins.
    Anything you'd like to share?
    Chef Mike assisted one class I have taken and taught this class. He is a terrific instructor with specific tips for his students and has a great way of interacting with multiple personalities in class.
    Could we make it better?
    Cannot think of a thing... Thank you!
    rating 5 stars

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

  • Highlight of my class:
    The halibut! I am not a fish eater, but that halibut was so good. I had a hard time saving some for my husband.
    Anything you'd like to share?
    I thought the instructors were knowledgeable and patient. I got answers to questions that I have had for a long time. Came home eager to try the things I had learned.
    Could we make it better?
    I know it is not feasible, but it would be nice if we didn't have to work in pairs. I had a nice partner, but would have preferred doing the dishes on my own to get the full experience of preparing the whole thing start to finish.
    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.
 
This event has already concluded.

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.

This event has already concluded.

Other dates available:

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

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