Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect 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, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 2. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Tue, Apr 21, 6:30 pm to 9 pm