Participants of this event will get to practice the art of flambéing. Class will start with a review of the basic techniques of sautéing and creating pan sauces, and then move on to the art of finishing a dish by lighting it on fire. The proper and safe techniques used to flambé cheese, seafood, steaks and dessert will be taught. Besides having fun and picking up a new skill, participants will enjoy making and then tasting:
- Saganaki (Flaming Kefalotyri Cheese with Oregano & Capers)
- Lobster Lisa in a Brandy Cream Sauce over Noodles
- Steak Diane with a Cognac Sauce served with Creamy Mashed Potatoes & Fresh Horseradish
- Crepes Suzette
Participants of this event will get to practice the art of flambéing. Class will start with a review of the basic techniques of sautéing and creating pan sauces, and then move on to the art of finishing a dish by lighting it on fire. The proper and safe techniques used to flambé cheese, seafood, steaks and dessert will be taught. Besides having fun and picking up a new skill, participants will enjoy making and then tasting:
- Saganaki (Flaming Kefalotyri Cheese with Oregano & Capers)
- Lobster Lisa in a Brandy Cream Sauce over Noodles
- Steak Diane with a Cognac Sauce served with Creamy Mashed Potatoes & Fresh Horseradish
- Crepes Suzette
Participants of this event will get to practice the art of flambéing. Class will start with a review of the basic techniques of sautéing and creating pan sauces, and then move on to the art of finishing a dish by lighting it on fire. The proper and safe techniques used to flambé cheese, seafood, steaks and dessert will be taught. Besides having fun and picking up a new skill, participants will enjoy making and then tasting:
- Saganaki (Flaming Kefalotyri Cheese with Oregano & Capers)
- Lobster Lisa in a Brandy Cream Sauce over Noodles
- Steak Diane with a Cognac Sauce served with Creamy Mashed Potatoes & Fresh Horseradish
- Crepes Suzette
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