Purees, emulsions, and suspensions, OH MY!

Back to Basics: Sauces, Stocks and Condiments

February 5, 2025 @ 6:00 PM - 9:00 PM

In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food. We will teach you how to balance a vinaigrette based on the different ingredients in different salads.

You will learn how to create a quick pan sauce for many different types of proteins. You will learn how to make fantastic sauces that can be flavored to meet your needs – compound butters, vinaigrettes and aiolis.

We’ll teach you about dessert sauces: keeping an eye on sugar while making caramel sauce and show you how to master delicate, sensitive dark chocolate when making chocolate ganache.

As always, this hands-on cooking class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with your meal! All non-alcoholic beverages are also included.

You Will Learn

learn about the French mother sauces
dessert sauces
the secrets of aioli
compound butter

Instructors

Chef Kate
Sommelier Jean

On the Menu

~Fresh Green Salad with Vinaigrette

~Papas Bravas with Aioli

~Brined Pork Chop with Beschamel

~Roasted Brussels Sprouts with Sauce Verte

~House Made Ice Cream with Chocolate Ganache and Caramel