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Master the most widely used technique in cooking. We create a fabulous
meal based entirely on sautéing: Seared Sea Scallops with White Wine
and Shallots, Pan-Seared Hanger Steak with Sautéed Potatoes,
Garlic-Sautéed Spinach and Caramelized Pears. (Dietary restrictions can
be accommodated if noted when registering.)
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There is a firm 1 week cancellation policy for all classes; i.e. no-shows and last minute cancellations will be charged in full. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.
