Master professional techniques and make the most of your meat while crafting classic dishes to enjoy all year long. Students will go on a step-by-step journey through cleaning, prepping and cooking three different types of meat chicken, beef and pork covering everything from roasting to searing to pressure cooking. Learn to create beef bourguignon from scratch and craft a creamy and versatile Sauce Normandy.
With meat, poultry, dairy and eggs.
- Classic Roast Chicken and Vegetables
- Beef Bourguignon
- Pork Medallions with Creamy Sauce Normandy
Saturday, March 14, 4:00 - 6:00 pmRegister for class
Sunday, March 22, 3:00 - 5:00 pmRegister for class
Columbia City PCC
Wednesday, March 18, 6:30 - 8:30 pmRegister for class
Wednesday, March 25, 6:30 - 8:30 pmRegister for class
Green Lake Village PCC
Wednesday, March 4, 6:30 - 8:30 pmRegister for class
Saturday, March 7, 6:30 - 8:30 pmRegister for class
Monday, March 9, 6:30 - 8:30 pmRegister for class