Learn the secrets behind using pans to create perfect sautes, sears, and pan roasts. Chef Darin Gagner will guide you through pan selection, oil temperatures, and proper techniques while showing you how to get the most flavor, moisture, and enjoyment from your ingredients. You’ll make spicy garlic shrimp with wilted greens and olive oil fried bread; sweet and sour broccolini with almonds and sesame seeds; dry-brined pork tenderloin with blackened baby bok choy and mustard pan jus; and sauteed king oyster mushrooms with chevre, hazelnuts, and apple lemon vinaigrette.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.