Join Executive Chef Jerry Garcia in the world of Pan Searing. We will discuss the dos and don’ts of pan searing while cooking a wonderful meal to complement our newfound searing techniques. We will start the night by preparing crab stuffed Baby Portobello’s for an appetizer. Then we will dive right into searing as we prepare our Beef Tenderloin in a traditional au poivre style recipe with a Brandy Cream sauce, grilled Asparagus and Brie Whipped potatoes. To end the evening with a little something sweet, everyone will enjoy a rich Vanilla bake-less Cheesecake with macerated berries.