Finger Lakes Wine-Successful Sautéing & Pan to Plate Sauces

Date:	Sep 08, 2008 (Mon)
Time:	6:00 PM - 8:30 PM
Cost:	$70 per person


Place:	New York Wine and Culinary Center 800 South Main Street Canandaigua, NY 14424 View Map

Phone:	585-394-7070
Email:
Id:	#196882

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. The word “sauté” means “to jump” and that’s what the food does in the pan while you cook, if you’re sautéing correctly. In this class, you’ll learn how to choose the right sauté pans, understand temperature control and gain invaluable preparation tips. Our pantry will be open and you’ll choose which protein (beef, seafood, or poultry) you want to start with and then add other great ingredients as garnishes, de-glazers and finishers to create dishes “to order.” Discover how one pan can be used to create thousands of great dishes.

More Info: New York Wine and Culinary Center
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