Sauté Basics
A Cooking Foundation Class
Sauté in French means "to jump" and refers to a high heat low fat cooking method that is the backbone of any professional cooking kitchen. In the U.S. it has come to define every type of cooking that can be done in a pan on high heat.
In this class we will bridge both definitions and give you some valuable tips on how to utilize one of the most valued tools in your kitchen: your sauté pan.
The following menu will allow us to cover all the major aspects of mastering this technique.
Chicken Parmesan
Sautéed pork tenderloin with apples and cider thyme butter pan sauce
Sautéed halibut with white wine, capers and lemon
Potatoes, zucchini, onion, peppers and spinach
By the end of the class you will be sautéeing for joy at your newfound cooking skills.
This event has already concluded. Please click here to let us know if you are interested in a possible future class. We would love to hear from you!
Note: We require that all students be at least 16 years of age to sign up for adult classes.
No alcoholic beverages will be served to anyone under the age of 21. Please bring identification with proof of age.
