SAUTE AND SAUCES

Here is a class with two lessons in one and that pair nicely together! To begin, Sauté is the method of preparing food quickly on top of the stove in a sauté pan. Sauce making techniques are easily mastered in a Saucepan and add a flavor dimension to a dish. Come for a fun and valuable class to learn to be able to add these culinary skills to your cooking knowledge. We’ll prepare Butter sautéed Chicken with Piccata Sauce; Shrimp Sauté with Champagne-Butter Sauce; sautéed Bacon wrapped Pork Medallions with Apple Cider Pan Sauce; Pan seared New York Steak with Mushroom-Madeira Sauce; sautéed Red Onions with Red Wine & Rosemary, and fresh Vegetable sauté with Puttanesca Sauce & Basil Oil. Dessert will be Butter sautéed Peaches with Fresh Raspberry Sauce, Whipped Cream, & Toasted Hazelnuts.