SAUTE ROAST AND SAUCES

These cooking principles are steppingstones to becoming a better cook. Mastery of these techniques creates freedom to prepare many types of dishes. In this class you will learn Italian Spinach and Radicchio Salad (Warm Salad with Skillet Roasted Red Onions and Fennel drizzled with a Balsamic Reduction); Glazed Salmon with Dill Mustard Sauce; Peppercorn-crusted Pork Tenderloin with Soy-Caramel Sauce; Sautéed Buffalo Chicken Breasts with Blue Cheese Toasts; Roasted Chicken Thighs with Creamed Shallots and Bacon, and Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds. Dessert will be Vanilla Ice Cream with Double Espresso Hot Fudge Sauce.