ON THE LINE WITH A RESTAURANT CHEF 101
What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create cast iron roasted chicken presented two ways - with lemon-rosemary pan sauce and with white wine-fines herbes pan sauce, crispy oven-roasted potatoes, fried potatoes, oven-roasted Brussels sprouts, and two versions of mac-and-cheese: sharp white cheddar mac-and-cheese with fresh herbs and garlic and stovetop "any cheese" mac-and-cheese.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
On the Line with a Restaurant Chef 102 is available on March 26.
Wed, Jan 29, 6 pm to 8:30 pm
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
On the Line with a Restaurant Chef 102 is available on March 26.
Wed, Jan 29, 6 pm to 8:30 pm
Wed, Jan 29, 6 pm to 8:30 pm
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