SAUTEING AND SAUCING

Monday, September 27, 2010, 6:00-9:00 pm

Sauteing and making a pan sauce is one of the most versatile, quick, and healthy food preparations. You can use this technique for any type of protein, and you can add lots of flavor and interest with a simple sauce made right in the same pan. Ages 16 and up. Instructor: Mary

Sample menu: chicken breasts with grape-tarragon sauce, halibut with horseradish sauce, pork tenderloin with mustard-cider sauce, pears with brandy sauce.

Price: $68.00 per person

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