Class Description
A popular class awaits! Dust off those expensive stainless-steel pans that have been hiding in the back of your cupboard, because this comprehensive, technique-driven class will transform how you cook chicken and pork in a pan. Having food stick is a major frustration for many when using this cooking method. Aside from learning chef techniques for proper pan-frying, you’ll also learn how to test for doneness so there’s no more guessing when proteins are ‘done.’ You’ll create juicy-on-the-inside, golden-on-the-outside results and be introduced to pan sauces - your new best flavor friend - while learning how to build and balance flavors so your dishes taste intentional, not accidental, with a framework you'll use far beyond this class. Once you get the hang of these cooking techniques, you’ll be able to craft quick, creative, restaurant-quality mains any night of the week.
Class Length
4 hours
Skills Learned & Practiced
- choosing and using the right pan
- preparing chicken and pork for pan-frying
- controlling heat
- testing for doneness
- building a basic pan sauce
- using other quick flavoring agents
- serving properly
- watching demonstrations, then pan-frying different proteins
Price
- $185 per person (minimum 2 people) + GST
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, upto 30 mins of travel & set-up/clean-up time
Practice Recipe Examples
Mediterranean Chicken, Greek Chicken, Chicken w/Roasted Tomatoes & Cream, Pork Tenderloin w/Coconut Curry Sauce, Chicken Saltimbocca, Chicken w/Mango Chutney, Chicken w/Olives & Almonds, Chicken w/Mushroom-Cream Sauce, Pork or Chicken w/Garlic, White Wine & Herbs, Pork w/Miso Butter, Pork w/Port Rosemary Sauce. Dishes to be finalized upon booking.
