This cooking class has passed. Classes Class Series The Fundamentals – The Basics of Sauce Making October 29, 2019 6:30 pm - 9:00 pm Venue Whisk + Add to Calendar+ Add to Google Cal+ Add to iCal What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how exactly do I make it, join Chef Barbara Sowatsky to learn the tricks of the trade! Knowing the basics of sauce making is like having a secret power. They can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations. We will also practice various cooking methods for their counterparts to include searing and pan-roasting. Again, what good is a sauce if there is nothing to smother? Menu includes: Seared Scallops with Classic Beurre Blanc, Pan Roasted Chicken Breast with Lemon-Caper Pan Sauce, Sautéed Mushrooms and Spinach with Béchamel Cream Sauce. All to be enjoyed with wine! Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶ You Might Like These Other Classes Apr 8 The Fundamental Foundations 101 – 4 Week Series Apr 22 The Fundamental Foundations 101 – 4 Week Series – Week 3 Basics of Sauce Making
This cooking class has passed. Classes Class Series The Fundamentals – The Basics of Sauce Making October 29, 2019 6:30 pm - 9:00 pm Venue Whisk + Add to Calendar+ Add to Google Cal+ Add to iCal What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how exactly do I make it, join Chef Barbara Sowatsky to learn the tricks of the trade! Knowing the basics of sauce making is like having a secret power. They can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations. We will also practice various cooking methods for their counterparts to include searing and pan-roasting. Again, what good is a sauce if there is nothing to smother? Menu includes: Seared Scallops with Classic Beurre Blanc, Pan Roasted Chicken Breast with Lemon-Caper Pan Sauce, Sautéed Mushrooms and Spinach with Béchamel Cream Sauce. All to be enjoyed with wine! Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶ You Might Like These Other Classes Apr 8 The Fundamental Foundations 101 – 4 Week Series Apr 22 The Fundamental Foundations 101 – 4 Week Series – Week 3 Basics of Sauce Making