Foundations of Cooking Class 2 - Searing and Flavor Balance

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us for this class.

This series of classes is offered on Friday mornings; May 22, 29, June 5, 12, 19, 26 - 10am to 2pm 

Class 2/ May 29 - Searing, deboning a chicken, flavor balance

Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream