Sauces Part I & Part II

No other single element of cookery can elevate a simply cooked meal than a great sauce. What are perfectly cooked fries without a great mayonnaise? O.k. they’re still good but with the mayonnaise they can be sublime. In this two part class we will start off on the first night with a demonstration class teaching the students the basics of sauce making. The next night students will take what they have learned in the first class and build upon those basic fundamentals. In this hands on class students will learn how to take the mother sauces and flavor them into several new sauces both traditional and contemporary.

Day one-Demonstration: Hollandaise, Mayonnaise, Béchamel, Veloute, Pan Sauce, Tomato sauce.
Day two-Hands on: Red wine and truffle pan sauce, Blood orange zabaglione, Mediterranean style vinaigrette, ginger chili compound butter, Chimichurri sauce.

Wednesday March 2nd & Thursday March 3rd / Demonstration-Hands on/ 6:30 pm

Fee: $110.00 each