Vinnie Ferlisi, Instructor. Sauté techniques will be applied in this class. Tools needed are a colander, 3 bowls for flour, egg and crumbs. You will also need tongs, sauté pan, cutting board, kitchen towel as well as a dinner plate. You may bring any other tools and knives to class to make your experience easier. Students may call me before class if you have questions. *Students must bring a $20 up charge to class for the cost of food*
CLASS START DATE HAS BEEN PUSHED BACK A WEEK FROM BROCHURE