February 27, 2020 @ 7:00 pm – 9:00 pm
After knife skills, sauce making is the next thing that chefs learn on their way to becoming confident in the kitchen. In French cooking, there are “mother sauces” that act as the base for hundreds of different variations. In this class, we’ll work with a few of those mother sauces, ensuring that you understand the basics, while also giving you some exciting real-world applications for how to use them at home.
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Hollandaise: Open-Faced Ham Cheese Sandwiches with Hollandaise
Veloute: Seared Chicken Thighs with Tarragon Pan Sauce
Bechamel: Blanched Asparagus with Gruyere Mornay
Sabayon: Vanilla Bean Marinated Berries with Champagne Sabayon
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35