SAUTE AND SAUCES

This class is ideal for people who want to move their cooking skills to a new level. It is a transformative pairing because these two skills form the backbone of great everyday cooking. Learning to prepare restaurant quality dishes with the skill of sauté is mastery of temperature control which results in crisp vegetables and beautifully browned proteins. Sauces provide the finishing touch to a meal, giving it identity and a cohesive balance of flavors to make it memorable. Come and master these two skills in one class. Our lesson is Shrimp Sauté with Saffron Cream Sauce; Béarnaise Sauce over Sautéed Fresh Green Beans; Pan Sautéed New York Steak with Sauce Diane; Fresh Vegetable Sauté and Basil Pesto; Sautéed Cod with Lemon-Butter Sauce & Toasted Garlic Bread Crumbs, and Bourbon-Butter Sauce with Sautéed Fresh Mushrooms. Dessert will be Sautéed Cherries & Brandy Sauce Flambé over Homemade Vanilla Bean Ice Cream.