July 14, 2019 | 5:00 pm - 7:30 pm
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 preparation tips. We will pair a New York State wine to go with your meal.
- Chicken Marsala
- Beef Steak with Bordelaise
- Shrimp Scampi
- Pan Seared Pork Chop with Apple Riesling Compote