Hands On Kitchen FUNdamentals- Saute

Hands On

Kitchen FUNdamentals - Sauté Many menu items at restaurants involve powerful gas burners, sauté pans, and great ingredients. Sautéing is a basic technique that is used repeatedly in restaurant kitchens and is easy to do at home. In this class, you will learn how to choose the right sauté pan, understand temperature control, and gain invaluable preparation tips. Our pantry will be open and you will choose which proteins you would like to cook with as our chefs guide you to completing the perfect sautéed dish. We will pair a New York State wine to go with your meal