Hands-On Class - German Schnitzel Le Creuset Cast Iron Staub’s enameled cast iron transfers

Staub’s enameled cast iron transfers and retains heat evenly

The ergonomic handle provides knuckle clearance and precise control for small cutting tasks including trimming and peeling

This is one of Wusthof's most versatile preparation knife

Removable bottom for releasing pastry without breaking

The oven should be at full heat saturation (450°C+ / 845°F) allowing cooking times of 45-60 seconds

Hands-On Class - German Schnitzel Le Creuset Cast Iron Staub’s enameled cast iron transfersFriday, January 9th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires, as she leads you through preparing this delicious meal from scratch. You will go home with new culinary techniques and enjoy a fun evening out in our state of the art culinary kitchen. Menu Schnitizel with Buttered