SAUTE AND FLAMBE
The art of Sauté is best learned in a class where the technique is explained, and practice is possible. We’ll each prepare a Sauteed recipe, then take it and learn the principle and method to successful flambe. Come for a fun and exciting lesson to be part of learning Sautéed Tequila Shrimp Flambé Appetizer; Cast Iron Cooked fresh Salmon with Brandy-Dijon-Peppercorn Sauce; Pan Seared New York Steak with Flaming Jack Daniel’s Cream Sauce; Sautéed Fresh Tomatoes & Vodka Cream Sauce over Linguine; Bourbon-Butter Sautéed Mushroom Flambé, and Marsala Wine Flamed Sautéed Carrots. Dessert will be Cherries Jubilee Flambé with Homemade Vanilla Ice Cream.