ON THE LINE WITH A RESTAURANT CHEF 102
What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create the perfect rib-eye steak presented two ways - with classic red wine pan sauce and with compound butter, mashed potatoes with a better potato flavor, scalloped potatoes, and creamed spinach.
Mon, Aug 25, 6 pm to 8:30 pm
Mon, Aug 25, 6 pm to 8:30 pm
Mon, Aug 25, 6 pm to 8:30 pm
Share