ON THE LINE WITH A RESTAURANT CHEF 101
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 cast iron roasted chicken presented two ways - with lemon-rosemary pan sauce and with white wine-fines herbes pan sauce, crispy oven-roasted potatoes, fried potatoes, oven-roasted Brussels sprouts, and two versions of mac-and-cheese - sharp white cheddar mac-and-cheese with fresh herbs and garlic and stovetop "any cheese" mac-and-cheese.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
On the Line with a Restaurant Chef 102 is available on August 31.
Wed, Jul 24, 6 pm to 8:30 pm
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
On the Line with a Restaurant Chef 102 is available on August 31.
Wed, Jul 24, 6 pm to 8:30 pm
Wed, Jul 24, 6 pm to 8:30 pm
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