Monday, May 22, 2017 from 6:00pm – 8:30pm

Culinary Cooking Methods

To sauté or not to sauté? That is the question. In this technique-based class, we’ll discover the differences between cooking methods and which foods are best suited for each. The menu will include sautéed haddock with tomato jam, grilled chicken piccata, and roasted vs. steamed vegetables.

This is a Technique & Skill event. Click here to learn more.