Learn best practices for searing to get the proper brown crust on foods. We will also make sauces to accompany the dishes below:

Seared Scallops with Melting Leeks

Seared Chicken Breasts with White Wine Reduction Sauce

Sautéed String Beans Provençal

Mashed Potatoes

Seared Pineapple with Brown Sugar- Rum Sauce

When: February 28th, 10-1:30pm

Where: Shelley’s Table, Lambertville

Limit: 6 cooks

Cost: Teens 14-17: $100 per class

Adults 18 and Up: $140 per class