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June 10, 2021 @ 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, Saut√©ed Lamb Medallions with Red Wine Reduction, Pan Seared Salmon with Chives, Lemon and White Wine and many more! Minimum age is 17 years old.
Faculty: Ian Buchanan
Classes: June 10 (only)
Meets: Thursday; 06:00 PM - 09:00 PM
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