From Pan to Plate – Evening Session

Partial Hands On

January 25, 2019
7:00 - 10:00p.m.

Chef: Kathleen Sanderson


This class will teach the techniques for creating the perfect saute´and pan sauce that will allow you to create delicious meals in no time.  Once you learn the essentials of sauteíng you will have the confidence to use your own pantry staples to make fabulous dishes in minutes.

Garlicky Shrimp Scampi Provencal over Pasta
Chicken with Fig, Balsamic, Honey Glaze
Steak with a Roquefort Rosemary Sauce and Smashed Potatoes
Chicken Moroccan Style: Thighs sautéed with tomatoes, garbanzo beans, moroccan spices, lemon and olives over cous cous
Salad Vinaigrette
Pan Sautéed Bananas with Rum and Brown Sugar Sauce over ice cream