Vegetables – Blanching, Searing, Sautéing, Roasting

Learn essential techniques to transform fresh vegetables into flavorful and beautifully cooked dishes. Through proper cooking techniques, you’ll learn to preserve texture, flavor, and color. From blanching and searing to sautéing and roasting, our expert chefs will guide you through the process of unlocking the full potential of vegetables.

Menu:
Blanched Asparagus with Fried Egg Topped with Roasted Prosciutto
Maple Glazed Oven-Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
Asian White Fish with Seared Baby Bok Choy
Sautéed Vegetable Stir-Fry

Pricing:
$75 per person

Gratuity:
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.