Mastering 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, 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 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

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce

(a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)

The Italian Kitchen – Ricotta Gnocchi

If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold!

In this hands-on class, we will make:

  • Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs
  • Ricotta Gnocchi with Tomato Butter Sauce and Braised Italian Sausage
  • Sfingi Italian Fried Doughnuts with a Dark Chocolate Dipping Sauce

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce

(a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)

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)

Kids in the Kitchen – Taste of Italy – 5 Day Camp

This 5-day camp is designed for kids, ages 8 to 12.

MONDAY, August 21st to FRIDAY, August 25th

FROM 10:00AM – 12:00PM

Join Chef Lee Baker and spend a week like you are in Italy! We’ll start off this week-long cooking camp making pasta and end it with a pizza party, making a lot of Italian favorites in between.  Each class will give students instruction and practice with various skills and techniques such as using knives correctly to slice, dice and chiffonade; using the stove to simmer & sauté; using a scale to create perfect pasta dough – and how to roll, cut and fill that dough. Additionally, students will learn the advantages of planning ahead for cooking success!

Monday

Fresh Pasta cut into Spaghetti, Homemade Tomato Sauce, Mini Meatballs, Garlic Bread

Tuesday

Chicken Saltimbocca, Cheesy, Baked Handmade Potato Gnocchi, Grape Topped Almond Cake

Wednesday

Risotto Milanese, Bruschetta with Tomato, Fresh Mozzarella & Basil, Chocolate Amaretti Cookies

Thursday

Lasagna Roll-Ups with Sweet Italian Sausage Filling, Breadsticks, Caesar Salad

Friday

Pizza Party with Fresh Make Dough and choice of toppings, Antipasto Skewers, Lemon Ricotta Cookies with Lemon Glaze

  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce

(a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce

(a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)