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From Pan to Plate with Kathleen Sanderson

Join us! $95

These recipes use restaurant style techniques for quick and flavorful dishes all from a single pan. From dinner to dessert the sauté' pan will be the featured item in this class.

Menu based on best of what's in season:

Garlicky Shrimp Scampi with Crusty Bread
Chicken with Fig, Balsamic, Honey Glaze
Steak with a Roquefort Rosemary Sauce and Smashed Potatoes
Pasta with Shiitake, Arugula & Goats Cheese
Salad Vinaigrette
Pan Sautéed Bananas with Rum and Brown Sugar Sauce over ice cream

Earlier Event: April 15
French Techniques Class 3