{"id":6980001235081,"title":"Hands-on Workshop: The Art of Sautéing - Tuesday September 24th - 6pm","handle":"workshop-art-of-saute-oct13","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHands-on Workshop: The Art of Sautéing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTuesday September 24th 2024 - 6pm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePrice: $95\/person\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTonight, we will conquer the difficult art of this cooking technique. Once you’ve mastered it, sautéing will come to you quite simply and the results will be delectable. Choose from one protein (steak, chicken, or pork) and vegetables to sauté, and finish the night with a flambé for dessert.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThis is a participation-based class where you will be guided through the recipes by the chef, but you will be doing most of the work. These classes offer an in-depth study of chosen recipes using common foods found in a well-stocked pantry. Tips, techniques, and recipes will be demonstrated and shared, and all food prepared will be served. This class is limited to six participants. Class length is approximately two hours. Please inform us in advance of any allergies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eInstructor: Simon Le Hénaff\u003c\/span\u003e\u003c\/p\u003e","published_at":"2024-08-08T10:47:39-04:00","created_at":"2022-08-10T17:57:24-04:00","vendor":"vendor","type":"Uncategorised","tags":[],"price":9500,"price_min":9500,"price_max":9500,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40633713688713,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"28651","requires_shipping":false,"taxable":true,"featured_image":null,"available":false,"name":"Hands-on Workshop: The Art of Sautéing - Tuesday September 24th - 6pm","public_title":null,"options":["Default Title"],"price":9500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/kitchenbits.com\/cdn\/shop\/files\/how-to-saute-03-0f309bbd76dd4f20b453be89e8e85fe1.jpg?v=1722968260"],"featured_image":"\/\/kitchenbits.com\/cdn\/shop\/files\/how-to-saute-03-0f309bbd76dd4f20b453be89e8e85fe1.jpg?v=1722968260","options":["Title"],"media":[{"alt":null,"id":25917142761609,"position":1,"preview_image":{"aspect_ratio":1.5,"height":1500,"width":2250,"src":"\/\/kitchenbits.com\/cdn\/shop\/files\/how-to-saute-03-0f309bbd76dd4f20b453be89e8e85fe1.jpg?v=1722968260"},"aspect_ratio":1.5,"height":1500,"media_type":"image","src":"\/\/kitchenbits.com\/cdn\/shop\/files\/how-to-saute-03-0f309bbd76dd4f20b453be89e8e85fe1.jpg?v=1722968260","width":2250}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHands-on Workshop: The Art of Sautéing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTuesday September 24th 2024 - 6pm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePrice: $95\/person\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTonight, we will conquer the difficult art of this cooking technique. Once you’ve mastered it, sautéing will come to you quite simply and the results will be delectable. Choose from one protein (steak, chicken, or pork) and vegetables to sauté, and finish the night with a flambé for dessert.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThis is a participation-based class where you will be guided through the recipes by the chef, but you will be doing most of the work. These classes offer an in-depth study of chosen recipes using common foods found in a well-stocked pantry. Tips, techniques, and recipes will be demonstrated and shared, and all food prepared will be served. This class is limited to six participants. Class length is approximately two hours. Please inform us in advance of any allergies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eInstructor: Simon Le Hénaff\u003c\/span\u003e\u003c\/p\u003e"}