The Art of Sautéing

Sautéing is one of the quickest and most versatile cooking methods. Sauté comes from a French word, Souter, which means to jump. And, this pretty well describes the technique as food pops and sizzles over the heat like it’s jumping about.

You will learn to sauté Lamb Chops, Chicken Picatta, and Wiener Schnitzel.

$25 each class or purchase all 12 classes for only $250.

You may choose to register for indidvidual classes by clicking the links below, or you may choose to register for the entire series from any page.

Below is a schedule of the other classes being offered as part of the series Cuisine Couture - Cooking at the Center:

June 26 – Something’s A-Fowl
July 10 – Mastering the Braise
July 24 – Getting Saucy With It
August 7 – Steaming Up the Kitchen
August 28 – Beefing Things Up
September 11 – Going Hog Wild
September 25 – From the Sea
October 9 – Egg-cellent Ideas for Breakfast
October 23 – From the Garden
November 6 – Dig These Potatoes
November 13 – Mixing it Up