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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!

Tickets

3 available
Sautéing & Deglazing / Hands On 5/28/19$99.00