Sauteing and Pan sauce

In this recreational culinary class, you'll master the technique of sautéing—cooking food quickly in a small amount of fat over medium to high heat. Learn to sauté vegetables, meats, and seafood to enhance flavors and create delicious pan Sauces for the dish using aromatic ingredients, wine, stock and butter. Menu: Chicken Escalope Caciattore, Salmon Steak and Beurre Blanc.