Saute and Pan Sauce with Food Stylist Karen Watts
Tuesday, April 27, 2010
Learn the proper technique for sautéing and deglazing a pan.
Elevate the boneless chicken breast to an elegant option using a pan sauce. A complimentary starch will complete the dish and allow for a lesson in sequencing of the sliced breast. Plate the meal for a delicious dinner and beautiful presentation.
Registration for this event has been closed.
If you have questions, please call (816) 283-3033.
Event Location
Function Junction Culinary Studio
Third Floor of Crown Center Shops
Click here for additional instructor information.
Date & Time Info
Tuesday night from 6 to 8:30 pm
Payment Info
| Chef’s Table Seating (limited to 12) | $35.00 |
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Receive a 10% discount on items purchased during the break and after class!
