Classes & Demos
August 7, 2009 · 4 comments
Past Technique Classes
- January 10–Essential Cooking Techniques: Braising
Chicken Cacciatore - January 17–Essential Cooking Techniques: Sautéing & Panfrying
Chicken Breast with Whole-Grain Mustard Sauce and Haricots Vert Sautéed in Garlic - January 24–Essential Cooking Techniques: Searing & Simmering
Seared Sirloin with Lemongrass Rub and Pomegranate-Pear Chutney - February 7–Italian Comfort Foods
Marinara Sauce, Baked Polenta, Carabaccia, and some Focaccia on the side - February 21– Cooking up Comfort
Meatloaf made with with Chipotle Ketchup and topped with Bacon, Garlic Smashers on the side
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My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.
I have been attending your most recent cooking classes and have enjoyed them. Last week you did a sauteed chicken and made a mustard sauce w/vermouth. I thought you said the recipe was on your website; however, I have not been able to find it. Can you tell me where to go or email it to me. It was delicious and so simple. I have saved the garlic recipe and green beans from that session. All sessions have been most informative. I’ll see you at the upcoming classes.
Thanks! The sauce is the Whole Grain Mustard Sauce.
I have made this mustard sauce many times, always good. I started using sour cream in place of real cream. Try it, you will like it.
Crème fraîche works quite well too.