Fundamentals of Sauces (Part 1)


Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

The right sauce can make or break a dish. In this two-part class series, you’ll learn how to make some of the essentials—plus a few easy variations—that every competent home cook should know. Come delve into the basics of sauce-making, and you’ll see how easy it is to complement your favorite dishes at home. Take one or both classes (separate registration is required).

On the Menu: Pear and Goat Cheese Salad with Marcona Almonds and Sherry Vinaigrette; Classic Croque Monsieur with Bechamel Sauce; Sautéed Chicken Breast with Three Pan Sauces; Stir-Fried Beef and Tomatoes with Black Bean Sauce.

Instructor: Wai Chu, Culinary Center Educator

Saturday, January 19, 2013 - 14:00 to 17:00
Bowery Culinary Center, 2nd floor