ROAST BRAISE AND SAUTE

These cooking principles open the doors to dishes we cook year-round but are particularly good this time of year. Come for a fun and valuable class to master these techniques. Our lesson will be Sauteed Burgundy Steak Tips with Portobello Mushroom Sauce; Roasted Shrimp with Champagne-Shallot Sauce; Sauteed Pork Tenderloin with caramelized Apples and Brandy Cream Sauce; Sheet pan roasted Vegetables with Balsamic dressing and fresh Basil, and Boneless braised Chicken Thighs with Shallots in Red Wine Vinegar (Poulet au Vinaigrette). Dessert will be Roasted Strawberry Sheet Cake.