The Fundamental Foundations Series 201 – Week 4 Week 4 – April 24th: Techniques There are two components to great food: good ingredients and great technique. In this class, we will discuss the various ways of applying heat to food and create a soulful French meal. Participants in this class will apply the following techniques to their dinner: braising, roasting, frying, poaching, grilling, and sautéing! Ooh-la-la! You’ll create and enjoy a dinner of: Coq au Vin Roasted Potatoes with Fried Sage; Sautéed Haricot Verts; Grilled Olive Oil Cake with Citrus and Cream Fraiche This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.