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May 24, 2013

Ratings from customers who have taken this class.
(5 stars is highest rating)

  • Highlight of my class:
    The halibut! I am not a fish eater, but that halibut was so good. I had a hard time saving some for my husband.
    Anything you’d like to share?
    I thought the instructors were knowledgeable and patient. I got answers to questions that I have had for a long time. Came home eager to try the things I had learned.
    Could we make it better?
    I know it is not feasible, but it would be nice if we didn't have to work in pairs. I had a nice partner, but would have preferred doing the dishes on my own to get the full experience of preparing the whole thing start to finish.
    rating 5 stars

  • Highlight of my class:
    COOKING TIPS THAT I DID NOT ALREADY KNOW
    Anything you’d like to share?
    ENJOYED THE CLASS VERY MUCH.
    Could we make it better?
    NOT HAVE A COOKING PARTNER
    rating 4 stars

  • Highlight of my class:
    I liked the learning experience. It was good to get the personal lessons.
    Could we make it better?
    It was difficult to determine what to expect from the information on the website.
    Manager’s comments:
    We are redesigning our class description pages to make everything easier to understand. Thanks for your suggestion.rating 3 stars

  • Highlight of my class:
    Learning skills and great recipes.
    Anything you’d like to share?
    I've been here several times.
    rating 5 stars

  • Highlight of my class:
    The chef and his attention to detail.
    Anything you’d like to share?
    We felt very special as there were only four of us in the class and we had the undivided attention of Tom.
    rating 5 stars

Cooking

Sauté Basics
Friday, February 15, 2013 | 11:00am - 2:00pm

Price: $80.00 per person, plus tax
 Ask about our NEW STUDENT or REFER A FRIEND discount! 

SAVE 15% ON THIS CLASS.

Sauté in French means "to jump" and refers to a high-heat and low-fat cooking method that is the backbone of any professional kitchen.  In the U.S. it has come to define every type of cooking that can be done in a stovetop 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 this technique.

Chicken Parmesan
Sautéed Pork Tenderloin with Apples and Cider Thyme Butter Pan Sauce
Sautéed Halibut with White Wine, Capers and Lemon
Sautéed Zucchini, Onions & Peppers

By the end of the class you will be sautéing for joy at your newfound cooking skills!

At Kitchen Table, we build your confidence in the kitchen forever!

To redeem a GIFT CARD you must call the store (303-220-9769) to register.
 
This event has already concluded.
Please click here to let us know if you are interested in a possible future class.

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Cancellation policy:

When you register for a class, you reserve a slot that determines how much food we buy, how many work stations we set up and calculates the total number of students, which determines whether the class will be held.

If Kitchen Table cancels a class due to low enrollment, all payments and deposits will be refunded in full.

If you cancel a registration, you must notify us by phone at least seven (7) calendar days before the date of the class. You can send another person in your place or transfer to another class of your choice, based upon availability. Or we will issue a KTCS gift card redeemable for another class. This option is available only if you cancel more than seven days before the scheduled class date.

NOTE: No refunds, transfers, gift cards or credits will be issued if you cancel within seven calendar days of the class date. We cannot provide refunds, transfers, or offer makeup sessions for classes missed as a result of illness, job loss, personal emergencies or events beyond our control.

This event has already concluded.

Please click here if you are interested in taking this class at a later date. We pay attention to every request as we develop the schedule!

Other dates available:

Sauté Basics
Mon, Jun 10, 2013 | 11:00am - 2:00pm

Sauté Basics
Tue, Jun 11, 2013 | 6:00pm - 9:00pm

Sauté Basics
Mon, Jul 22, 2013 | 11:00am - 2:00pm

Sauté Basics
Tue, Jul 23, 2013 | 6:00pm - 9:00pm