When: Fri., Oct. 17, 6:30 p.m. 2014
No matter how you slice it, if your knives don’t “cut it”, you won’t get the results you want. Learn basic cuts including dice, julienne, batonnet, brunoise, bias, mince and chiffonade. We’ll guide you through knife safety, sharpening, maintenance, selection and storage, and you’ll prepare a simple but delicious stir fry that reveals how skillful you’ve become in just one class. Want to gain confidence with your cooking skills? Don’t miss this class!