Mary Jones

10:30-1:30

$255 Series / $65 Single Class

Tues. Mar. 4 SAUTE

Sauté classes are always a sellout! This technique is widely used and extremely versatile. Skillet seared Flank Steak with Spicy Ginger Marinade; Roasted Vegetable Ragout; Chicken with Peppered Brandy Sauce; Sautéed Greens with Roasted Garlic; Bourbon Glazed Carrots.

Tues. Apr. 8: ROAST

A classic technique every good cook should know. Self-Basting Rosemary and Orange Chicken; Honey Ginger Lime Pork Tenderloin; Roasted Potatoes with Garlic; Roasted Red Pepper Agradolce over pasta; Roasted Asparagus.

Tues. Apr. 15: BRAISE

Won’t be a mystery after this class. Carbonade of Beef with Bacon; Beer Braised Veal Brisket with Onions and Parsnips; Braised Chicken Breasts with Lemon Cream Sauce; Red Cabbage Braised with Vinegar and Bacon.

Tues. Apr. 29: POACH

Not just for eggs! Eggs Benedict; Crudités of Vegetables with Garlic Aioli; Triple Layer Fillets with Golden Beurre Blanc; Cold Poached Chicken Breasts with Cucumber Dill Sauce; Poached Pears with Crème Anglaise.

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