When: Thu., May 29, 6-8:30 p.m. 2014
Many menu items at restaurants involve powerful gas burners, sauté pans and great ingredients. Sautéing is a basic technique that is used repeatedly in restaurant kitchens and is easy to do at home. In this class you will learn how to choose the right sauté pan, understand temperature control and gain invaluable perpetration tips. Our pantry will be open and you will choose which proteins you would like to cook with and our chefs will guide you to completing the perfect sautéed dish.