Saute 101: Some Like it Hot!

Most people picture a professional chef shaking a pan with ease, tossing ingredients skillfully in the air, flames kissing the edge of the pan, as ingredients gracefully land in the pan. 

If this terrifies you or you've made quite a mess in the kitchen attempting such a maneuver, come saute with us! You’ll learn the difference between saute and searing, and when to choose saute. We’ll discuss what proteins and produce work best with saute, and how to control the heat level to get great results.

Let's shake hands and shake pans, learning everything there is to know about the sultry art of sauteing!

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Sautéed Late Harvest Chicory with Bacon, Shallots, Lemon, Mint 

Early Spring Succotash with Purple Potato, Corn, Snap Peas, Winter Squash, Oregano

Wild Mushrooms Sauteed With Garlic, Rosemary, Brown Butter Hazelnuts

Shaken Beef with Red Onion, Fish Sauce, Cilantro

Allergens: Dairy, Fish, Soy, Tree Nuts. Concerns? Email info@18reasons.org. 

Learn more about Justin here.

Review our registration and cancellation policies here.