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Four Basics of Culinary School -- Summer Edition 5/6/17
Saturday, May 6, 2017 -
1:00pm to 3:30pm
Begins at 1:00pm
Chef/Instructor: 
Cherisse Byers

Learn four essential techniques taught at every culinary school:  emulsifying, searing/sautéeing, pan sauces, and egg cookery.  Once you have mastered these basic principles, you will have everything you need to take your everyday cooking to a new level.  This class is 2-1/2 hours.  

What You'll Cook: 
  • Composed seasonal green salad with strawberries, avocado, and toasted almonds (layering of flavors and foolproof vinaigrette)
  • Tomato-basil crostini with grilled zucchini and goat cheese
  • Asparagus, prosciutto and provolone stuffed chicken roulades with fines herbes chardonnay pan sauce
  • Torta della nonna with fresh berry coulis
Sign Up $79.00
Class Code
1301