Pan sauces are the basis for many popular restaurant dishes. Learn the secrets of a professional Saucier as we prepare a variety of both classical and contemporary dishes such as Steak au Poivre, Chicken Chasseur, Veal Piccata, Sauteed Lamb Medallions with Rosemary Zinfandel Reduction, Pan Seared Salmon with Chives, Lemon and White Wine and many more. Syn#89140 Cost $44
Faculty: Culinary Staff
Meets: T • May 26, 2015 – May 26, 2015
Refund Date: May 22, 2015
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