February 5, 2020 @ 6:00 pm - 9:00 pm
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, Sautéed Lamb Medallions with Rosemary Zinfandel Reduction and Pan Seared Salmon with Chives, Lemon and White Wine.
Classes: February 5 (only)
Meets: Wednesday; 06:00 PM – 09:00 PM
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