Sauteing 102 'Cooking with Spring Berries'

5:30pm - 6:30pm Wine & Cocktail HOUR
Format: Hand On
Sauteing is all about technique and here Chef Mark will demonstrate the proper techniques to getting the most out of the dishes you saute. Sauteing as a technique should produce beautifully browned food that is seared on the outside but very juicy on the inside.
First Course : Savory Ricotta Flan with Local Spring Strawberries and 15 year Balsamic Vinegar
Second Course : Chilled Berry Soup with Mint Creme Fraiche
Third Course : Belgian Endive Salad… Show more topped off with Raspberries and Goat Cheese and a Framboise Vinaigrette
Fourth Course : Oven Roasted Airline Chicken breast with Sweet and Savory Blueberry Reduction, Fingerling Potato Hash and Haricot Verte
Dessert : A Boisen Berry Tart with Lemon Whipped Cream

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