Foundations of Cooking - Searing and Flavor Balance, July 13th, 6 pm

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Foundations of Cooking - Searing and Flavor Balance, July 13th, 6 pm

95.00

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. 

Class 2 - Searing, deboning a chicken, flavor balance

Sample menu based on seasonal availability:

Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

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