Nonstick Cooking: ScanPan Skillet 101
When
Nov 12, 2009 6:30 pm (Thursday)
Where
What
Location: Arlington Store Class format: Hands-On Price: $95.00 Date: Thursday, Nov 12, 2009 Time: 6:30 PM Restrictions: Ages 18 and Older Instructor: Angie Lee In this class you’l...
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Event details: Nonstick Cooking: ScanPan Skillet 101
Description
Location: Arlington Store
Class format: Hands-On
Price: $95.00
Date: Thursday, Nov 12, 2009
Time: 6:30 PM
Restrictions: Ages 18 and Older
Instructor: Angie Lee In this class you’ll unlock the secrets of the amazing ScanPan CTX 8” skillet, the versatile tool that’s yours to keep after class is over. You’ll be introduced to the skillet’s unique metal utensil-safe cooking surface, which lets you do many things you can’t do with traditional nonstick skillets, like browning, searing and deglazing. Since this restaurant-grade skillet requires little to no fat for cooking, it also lets you enjoy a healthy meal with minimal cleanup. Your instructor will cover all the tips and techniques you need to take full advantage of all that this innovative skillet has to offer. .
MENU Blue Cheese, Hazelnut and Honey Crostini - Chard and Chorizo Frittata - Sautéed Black Cod with Brown Butter-Caper Vinaigrette - Celery Root and Potato Puree - Apple Walnut Upside-Down Cake with Calvados Cream
Class format: Hands-On
Price: $95.00
Date: Thursday, Nov 12, 2009
Time: 6:30 PM
Restrictions: Ages 18 and Older
Instructor: Angie Lee In this class you’ll unlock the secrets of the amazing ScanPan CTX 8” skillet, the versatile tool that’s yours to keep after class is over. You’ll be introduced to the skillet’s unique metal utensil-safe cooking surface, which lets you do many things you can’t do with traditional nonstick skillets, like browning, searing and deglazing. Since this restaurant-grade skillet requires little to no fat for cooking, it also lets you enjoy a healthy meal with minimal cleanup. Your instructor will cover all the tips and techniques you need to take full advantage of all that this innovative skillet has to offer. .
MENU Blue Cheese, Hazelnut and Honey Crostini - Chard and Chorizo Frittata - Sautéed Black Cod with Brown Butter-Caper Vinaigrette - Celery Root and Potato Puree - Apple Walnut Upside-Down Cake with Calvados Cream
Cost
$95.00More about Sur La Table
Sur La Table
Sun 12:00am- 6:00pm Sat 10:00am-9:00pm Mon - Fri 10:00am-9:00pm phone: (703) 414-3580 email: Cooking024@surlatable.comPost a Countdown Widget
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