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The definition of sautéing is cooking food in a small amount of fat over high heat. After sautéing, the next step is deglazing the pan. Capturing those little bits left behind from the sauté is one of the most fundamental flavor boosting techniques for cooking. Chef Mark will walk you through the steps of sautéing and wine (or broth) reduction. Complimentary wine is included with this hands on class!


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All prices are per person. Payment is required to reserve classes.

No refunds, but class credit is available if cancellation is within 7 days of class.

ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.