These recipes use restaurant style techniques for quick and flavorful dishes all from a single pan. From dinner to dessert the sauté' pan will be the featured item in this class.
Menu based on best of what's in season:
Garlicky Shrimp Scampi with Crusty Bread
Chicken with Fig, Balsamic, Honey Glaze
Steak with a Roquefort Rosemary Sauce and Smashed Potatoes
Pasta with Shiitake, Arugula & Goats Cheese
Pan Sautéed Bananas with Rum and Brown Sugar Sauce over ice cream