SAUCE AND SAUTE

Step up your culinary expertise with this dual lesson on Sauce-making and Sauté. These techniques can be easily mastered with the help of our chef. Come for a fun morning of cooking to practice and prepare Steak au Poivre with Brandied Cream Sauce; Pan-Roasted Pork Tenderloin with Shallot-Balsamic Sauce; Shrimp Scampi; Chicken Dijonnaise; Pan-Roasted Broccoli with Lemon Browned Butter; Green Beans with Apples, Pecans, & Rosemary, and Sautéed Apples with Caramel Sauce over Ice Cream.