Sunday, October 17th
Great Chefs are known for their sauces. A good sauce can make a dish stand out, and this workshop we'll help you to refine your sauce making skills. We will make the 5 French mother sauces: Béchamel, Veloute, Tomato, Espagnole, and Hollandaise. Then we will make variations of the 5 mother sauces. We will also make 5 dishes to accompany our sauces. This class will certainly take your cooking to the next level.
Eggs Benedict with Hollandaise (Hollandaise Preparation)
Red Snapper Vin Blanc (Veloute Preparation)
Buccatini Al Pomodoro (Tomato Sauce Preparation)
Roasted Chicken with Roasted Garlic Cream Sauce (Béchamel Preparation)
Grilled Flatiron Steak with Demi-Glace (Espagnole Preparation)