Hands on: Searing Mastery

There’s nothing as satisfying as a perfectly seared steak or piece of fish, with a deep brown crunchy crust and a yielding, succulent interior, bathed in a luxurious sauce. While home cooks rarely attempt seared dishes at home, searing doesn’t have to be a technique reserved for professional chefs. In fact, creating a seared dish is so quick and easy, it’s the perfect way to cook for busy weeknights. Chef Michele will teach you the tips and techniques you need to know to master the searing of meats and vegetables.

over baby spinach

over Scallion Wild Rice

over Asiago and Chevre mashed potatoes and haricot verts

with a Port Reduction Sauce, sweet onions and crusty bread

(served but not made in class)

Instructor: Michele Knaus

Date: Saturday, March 17 at 6:00 pm

Fee: $115