Foundations of Cooking- Searing and Flavor Balance Jan 8th 6pm

Foundations of Cooking- Searing and Flavor Balance Jan 8th 6pm

95.00

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. This class is part of a week-long camp and can be taken as a single class.

Class 2 - Searing, deboning a chicken, flavor balance

Sample menu based on seasonal availability:

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

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