Learn best practices for searing to get the proper brown crust on foods. We will also make sauces to accompany the dishes below:
Seared Scallops with Melting Leeks
Seared Chicken Breasts with White Wine Reduction Sauce
Sautéed String Beans Provençal
Mashed Potatoes
Seared Pineapple with Brown Sugar- Rum Sauce
When: February 28th, 10-1:30pm
Where: Shelley’s Table, Lambertville
Limit: 6 cooks
Cost: Adults 18 and Up: $140 per class