MODERN SAUCES
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 May 3 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
Classes from now through May 3 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
Tue, Apr 21, 6:30 pm to 9 pm
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