Four Basics of Culinary School (2196)

Four Basics of Culinary School (2196)

79.00

Sunday, October 6th, 2019 @ 2:00pm to 5:00pm
HANDS-ON
CHEF/INSTRUCTOR: Cherisse Byers

In this action-packed hands-on workshop, learn essential cooking techniques taught at every culinary school: layering of flavors, braising, sauce making, blanching, sautéing and baking. 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 3 hours.

CLASS MENU:
Wine-braised chicken (braising)
Three cheese mac 'n' cheese (béchamel sauce)
Sautéed green beans with gremolata and bacon (gremolata, blanching/shocking and sautéing)
Brown butter pecan tartlets (baking basics)

CAPACITY: 12

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