Event Details

Hands-On Participation

Class Description: Part 2 of a 3-Part Series (Classes Sold Individually) This class will focus on dry-heat cooking techniques such as Sautéing, Roasting, Broiling, and Grilling. Whether it is meat, poultry, or vegetables, the technique is the most important part of a successful dish. While focusing on technique, you will learn how to prepare some delicious classic menu items. Master each of these dishes and then use what you learned to create endless variations while using the same cooking technique(s). We will pair each entrée with a side dish or two so that you have three complete dinner options you can prepare yourself with ease.


Learn to Cook 101 – Dry Heat Techniques

Menu: Perfect Roast Chicken with Classic Gravy - Veal Piccata – Bul Kogi (Marinated Flank Steak with Ginger and Sesame) – Classic Mashed Potatoes - Rice Pilaf - Roasted Brussel Sprouts – Grilled Pineapple with Lime, Honey, and Black Pepper

標準價格 $75