Meats & Sauces Series Week 1 – Beef: Seared Flank Steak with Red Wine Vinegar and Shallot Pan Sauce Grilled Shirt Steak with Argentinian Chimichurri Flat Iron Au Poivre or Sauce Béarnaise About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we...

Meats & Sauces Series Week 2 – Chicken: Breakdown Whole Chicken Seared Chicken Breast Cutlets with Choice of Pan Sauces: Piccata, Marsala & Saltimbocca Chicken Cacciatore: Braised Chicken Thighs & Legs About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will...

Meats & Sauces Series Week 3 – Pork: Grilled Pork Tenderloin and Breaded Pork Cutlets with Choice of Sauces Sauce Robert, Port & Blue Cheese Reduction, Creamy Mushroom Sauce About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and...

Meats & Sauces Series Week 4 – Seafood: Shrimp Scampi with Compound Butter & Shrimp Wontons in Soy Butter Sauce Seared Salmon with Roasted Red Pepper Purée Grilled Halibut with Tropical Relish About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we...

Meats & Sauces Series Week 5 – Lamb: Breakdown and Separate Leg of Lamb Use Trim to Make Jus Pan Seared Leg of Lamb au Jus About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and apply proper protein...

Meats & Sauces Series Week 6 – Duck: Breakdown Whole Duck Pan Seared Duck Breast a l’Orange Stuffed Roasted Duck Legs with Port & Cherry Gastrique About: Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and apply proper protein...