Grilled asparagus

The Fundamental Foundations – Series 101 – Week 3: Sauce Making

Week 3 – January 23rd – Basics of Sauce Making:

What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power.  Sauces 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, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:

Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace

Potato Gratin

Grilled Asparagus with Lemon Beurre Blanc

Dark Chocolate Mousse with Vanilla Crème Anglaise

Sauces:

  • Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
  • Bechamel/Mornay (roux-thickened)
  • Beurre Blanc (emulsified butter sauce)
  • Crème Anglaise (custard/egg-thickened)

Additional Skills/Fundamentals:

  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Pan-searing, vegetable cookery, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

The Seasonal PNW Dinner – April

Whether it’s a family dinner or special celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef James Sherrill will teach you the restaurant tricks-of-the-trade to recreate his signature flavor-layered recipes at home. You will make and enjoy a restaurant quality dinner of:

Roasted Baby Beet Salad with Whipped Chèvre, Green Apple and Pistachios

Pan-seared Halibut with Spicy Yogurt, Grilled Asparagus, Black Lentils, Grape, Shallot Vinaigrette

About Chef James

James has lent his creative touch to many restaurants in his native Seattle, as well as in San Francisco. In San Francisco, he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014, he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.