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