Master the Five Mother Sauces

The Five Mother Sauces are the foundations for many dishes and other sauces. A sauce can elevate your cooking, adding complexity and refinement to every dish.  These five mother sauces pack tons of flavor and enhance whatever they’re served with. Join Chef Carol Dearth as she instructs you through the hands-on process of creating each of the five mother sauces, and discusses how to combine or modify them for endless dishes and other sauces. In this hands-on class we will discuss roux, emulsion and reductions and make:

  • Hollandaise & Aioli, emulsions
  • Tomato Sauce, sauce tomat
  • Béchamel, a roux based sauce varied with the addition of cheese or dairy
  • Espagnole, a basic brown sauce from roux
  • Velouté, a traditional pan sauce or gravy beginning with a roux

We will enjoy these sauces with a glass of wine and a menu of:

Fried Polenta Sticks, New York Steak, Roasted Potatoes, and Vegetable Sticks

Mastering the 5 Mother Sauces

The Five Mother Sauces are the foundations for many dishes and other sauces. A sauce can elevate your cooking, adding complexity and refinement to every dish.  These five mother sauces pack tons of flavor and enhance whatever they’re served with. Join Chef Carol Dearth as she instructs you through the hands-on process of creating each of the five mother sauces, and discusses how to combine or modify them for endless dishes and other sauces. In this hands-on class we will discuss roux, emulsion and reductions and make:

  • Hollandaise / Aioli, an emulsion
  • Tomato Sauce (sauce tomat)
  • Béchamel, a roux based sauce varied with the addition of cheese or dairy)
  • Espagnole, a basic brown sauce from roux
  • Velouté, a traditional pan sauce or gravy beginning with a roux

We will enjoy these sauces with a glass of wine and a menu

Fried Polenta, New York Steak, Roasted Potatoes, and Vegetable Sticks

Mastering the 5 Mother Sauces

The Five Mother Sauces are the foundations for many dishes and other sauces. A sauce can elevate your cooking, adding complexity and refinement to every dish.  These five mother sauces pack tons of flavor and enhance whatever they’re served with. Join Chef Carol Dearth as she instructs you through the hands-on process of creating each of the five mother sauces, and discusses how to combine or modify them for endless dishes and other sauces. In this hands-on class we will discuss roux, emulsion and reductions and make:

  • Béchamel, a roux based sauce varied with the addition of cheese or dairy)
  • Velouté, a traditional pan sauce or gravy beginning with a roux
  • Tomato Sauce, a reduction
  • Espagnole, a basic brown sauce from roux
  • Hollandaise / Aioli, an emulsion

We will enjoy these sauces with a glass of wine and a menu of:

  • Salad with a Dressing made from an Aioli base,
  • Steak with Roasted Fingerling Potatoes, to be paired with any of the above sauces.

The Art of the 5 Mother Sauces

In this rewarding hands on class Chef Jen Tarantino Reyes will teach you the secrets and techniques of the 5 mother sauces of the French cuisine. In the French cuisine the mother sauces are known as “grandes sauces” as they are a group of sauces upon which many other sauces  – “daughter sauces ” or petite sauces are based.  These 5 mother sauces will elevate your everyday menus and make your vegetables and proteins shine. You will be able to impress your guests and most importantly yourself with a variety of sauces you’ll be able to now make with your “eyes closed.”

Menu;

  • Tomato Sauce (enjoyed with pasta)
  • Béchamel (enjoyed with roasted cauliflower)
  • Hollandaise (enjoyed with steamed asparagus)
  • Veloute’ (enjoyed with baked halibut)
  • Espagnole’ (enjoyed with a petite beef Filet)

The Art of the 5 Mother Sauces

In this rewarding hands on class Chef Jen Tarantino Reyes will teach you the secrets and techniques of the 5 mother sauces of French cuisine. In French cuisine the mother sauces are known as “grandes sauces” as they are a group of sauces upon which many other sauces  – “daughter sauces ” or petite sauces are based.  These 5 mother sauces will elevate your everyday menus and make your vegetables and proteins shine. You will be able to impress your guests and most importantly yourself with a variety of sauces you’ll be able to now make with your “eyes closed.”

Menu:

  • Tomato Sauce (enjoyed with pasta)
  • Béchamel (enjoyed with roasted cauliflower)
  • Hollandaise (enjoyed with steamed asparagus)
  • Veloute’ (enjoyed with baked halibut)
  • Espagnole’ (enjoyed with a petite beef Filet)

The Pacific Northwest Feast

We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu  celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW!

Menu 

  • Olympia Oysters on the half-shell with Rhubarb Vinaigrette
  • Pan-seared Chinook Salmon with Pistachio-Mint Pesto
  • Ricotta Dumplings with Spring Peas, Asparagus, and Green Garlic
  • Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries

About Jennifer:

Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.

Master the Pan – Essential Techniques: Eggs

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche