A Lesson In Seared Meats, Pan Sauces & Risotto
Searing meat is 100% about building flavor. The meat hits the scorching hot pan and the surface instantly begins to caramelize. When this meat and that flavor that comes with it from the pan hits a stew or braise or roast, we’re talkin’ deep savory flavor (called Umami) that we crave on a cellular level…the one that makes us want to lick our plates.
You’ll learn how to do it from a consummate professional, Chef Richard McPeake. Together, we will learn a “pooling” sauce, a nappe Sauce and a Balsamic Butter Glaze as we test our skills and make Pork Marsala, Turkey Smitane, and Beef Tips with Balsamic Butter Glaze….and Bacon!
And, then there are quick sauces you can make from that pan as well - these will make you wanna slap your granny! You heard me.
While we’re at it, Chef will also include a lesson on how to prepare the perfect Creamy Milanese Risotto. It’s easier than you think, and sooo darn good!
Hands On | Tasting
Thu. 3/14/196:30-9:00 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.
If you plan to attend this class with another party who signed up separately,please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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