Sauce: The Basics & Beyond!
October 22 @ 6:30 pm - 9:00 pm$85
What is fond anyway? And deglaze? Come and find out! Learn ways to thicken sauce and how to reduce and concentrate flavors.
White Sauce – aka Bechamel
Hollandaise – egg yolks, lemon, and hot butter emulsified
Chicken Picatta – a Lemon Butter Pan Sauce
Cast Iron Seared N.Y. Steak Diane – a Cognac Mushroom Sauce
Italy’s Basil Parmesan Garlic Pesto with Pinenuts
Argentina’s Green Chimichurri
October 23 @ 1:30 pm - 4:30 pm|Recurring Event (See all)
An event every week that begins at 1:30 pm on Saturday, repeating until October 23, 2021
October 29 @ 6:30 pm - 9:00 pm
October 30 @ 1:30 pm - 4:30 pm|Recurring Event (See all)
An event every week that begins at 1:30 pm on Saturday, repeating until November 20, 2021