In the Kitchen with Lou: The Art & Science of Sauté, Thursday, October 17, 6-9 p.m.
Do you wish you could reproduce the rich brown color, savory seared flavor, and tender juicy texture of restaurant sautès in your own kitchen? You’ll be able to do just that after learning the hows and whys of the professional sautè cooking method with Chef Lou. You’ll start by learning about heat transfer and Maillard browning, and the techniques and equipment that work best best to achieve them. You’ll learn to develop quick pan sauces made seamlessly as part of the dish. We’ll sautè vegetables, shrimp, chicken, and beef to create restaurant-quality dishes you’ll be proud to serve your family and friends. Opt to join in for a hands-on three at a time experience or sit back and enjoy the food and fun. Recipes and a glass of wine included along with tastings. Seize the sizzle! Lou Sackett, $72 ($80 nonmember)