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.

Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as an excellent addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette, plus kataif nests filled with mascarpone and strawberries in rosewater syrup.

With countless years of experience, a professional chef and a pastry chef share their talents creating super secret underground dinners in their time off. Established in 2009, more than one hundred Rogue Underground Dining Society events have been done in surprise unexpected locations with the menu announced at the table. Join us for an exciting and daring evening in our kitchen for a class that is outside the boundaries from menu to presentation with undisclosed handshakes and the promise to keep their secret.