Art of Sauteing October 23, 2011

Master the most widely used and arguably most important technique in cooking. This hands-on class features the art of sautéing! An ideal means for searing or browning food, a process that imparts significant flavor. Learn the tricks of the trade to create a fabulous meal based entirely on sautéing.
Menu: Seared Scallops with Grits and Sweet Pepper Sauce, Flank Steak with Southwestern Spinach and Tomatillo Salsa, Sautéed Berries with Jack Cake and Vanilla Ice Cream
Instructor: Chef Jackson Yordon