Restaurant’s Culinary Courses Put the Knives into Students’ Hands
Even before an omelet hit the pan or a knife opened an onion, an aroma of fresh herbs greeted students as they entered Saucy for Thursday’s hands-on cooking course.
The class was the third of the four-part “Practicing the Art of Cookery” curriculum designed by Mike and Tay Dougherty, chef-owners of the Twin Falls restaurant. They’ll offer the classes again this summer.
