Classic Sauces and Modern Twists

 

We all know that a sauce can make or break a dish. But what do you do when the sauce itself breaks? Take lessons from a trained saucier on how to amplify the flavor, texture, and appearance of any dish with amazing sauces made from scratch. From exploring the five French Mother sauces to nouveau techniques, this hands-on class will tear down the walls of mystery that surround one of the best ways to express oneself through food.

Menu:
Maryland Crab Cakes with Fire Roasted Red Bell Pepper Coulis
Ooey, Gooey, Mac n’ Cheese with Bechamel
Seared Beef Tenderloin Medallions with Red Wine Pan Sauce
Bourbon Caramel Sauce with Tempura Banana