The Art of Saute
Thursday, March 18th 2010 – 6:30pm
$75 per person

Instructor: Tony Thomas
Class Style: Semi-Participation
Wine: Yes

A return engagement!! Learn the classic French technique of sauté – it’s a verb and a noun in this highly educational class! Literally translating as “to jump” in French, sautéing is an art form that deserves special attention as it is a part of almost every meal. You’ll master the proper technique plus some special recipes that Chef Tony will share to get your sauté pans going. You’ll be sautéing like a pro in no time!

* Our Menu *

• Pan-Fried Eggplant with Tomato Basil Sauce
• Perfectly Sautéed Scallops with Blood Orange Buerre Blanc
• Pork Tenderloin Medallions with Balsamic Cream Sauce
• Sautéed Mixed Vegetables with Fresh Herbs
• Bananas Foster with Vanilla Ice Cream