A Chef’s Secrets to 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, plus you'll explore how to make Pork Marsala, Turkey Smitane, and Beef Tips with Balsamic Butter Glaze… and Bacon!
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 so good!
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.
Participation Class | Tasting
Mon 7/27/20 6:30 - 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.
NOTE: For Onsite Classes, when you arrive, please check in with our Class Assistant who will give you information as to where you will be seated. We will be arranging our classrooms to allow for social distancing. In order to comply with governmental orders and for the protection of our guests and staff, we ask that you wear a mask when here at The Culinary Center of Kansas City. If you are planning to sit next to someone else attending the class, we would suggest arriving at least 20 minutes prior to the start time of the class so that we can address that request. Both students would need to be comfortable with the request to be seated together. Thank you!
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