In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us for this class.
This series of classes is offered on Saturday mornings; Feb 28th, March 7, 14, 21, 28 April 4 - 10am to 2pm
Class 2/ March 7 - Searing, deboning a chicken, flavor balance
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream