ART OF SAUCE MAKING

Sauces are the secret to making food feel polished, special and memorable. Sauces add flavor, create depth, richness, and elegance to everyday meals. Come for a class that teaches techniques that build flavor by using pan drippings, stocks, wine, cream, butter, and seasonings. You will learn to reduce, thicken, balance, and finish a sauce to enhance the foods you cook. Come to make Sauce Diane (mushrooms, Dijon, lemon juice, Madeira wine, demi-glace) over Cast Iron Cooked New York Steak; Saffron-Butter Sauce over Oven Roasted Cod; Blender Béarnaise over Roasted Fresh Broccoli; Fresh Made Marinara over Linguine; Sundried Tomato Vinaigrette over Sautéed Fresh Vegetables; Bourbon BBQ Sauce with Grill Cooked Salmon, and Whiskey Hard Sauce over Fresh Baked Chocolate Cake.