Foundations of Cooking - Searing and Flavor Balance, Oct 20th, 10am

Foundations of Cooking - Searing and Flavor Balance, Oct 20th, 10am

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. 

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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