Class: Cooking 101: Introduction to Sauteing, Roasting, and Braising
Chef: Cooking School Staff
Finally, it’s not just what we’re cooking, but how we’re cooking it. Different cooking methods result in totally different tasting experiences. Let’s explore and, most importantly, taste!.
Menu: Pan Roasted Chicken Thighs with Sauce; Sauteed Brussel Sprouts with Pancetta; Braised Leeks with Chorizo Gremolata