In this course we cover the basics that every cook needs to create great meals in the kitchen. This is the second class in a 6 part series. Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like!
Sample Menus for each course subject to seasonal availability.
Class 2 - Searing, Deboning a chicken, Flavor balance 7/13
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream