Saucing Like a Professional
Learn the secrets to professional sauce making. These classes focus on the construction, creation and flavoring of sauces.

Fish Sauces I: Sauces for White Fish
Tuesday, January 26, 6pm; Maurice Brazier
Menu: Aioli Provencal with cod fish; Tomato compote & balsamic sauce reduction; Doria cucumber meuniere sauce; Vanilla beurre blanc sauce; Roasted white fish & vegetable medley. Price: $85 per person.

Sauces for Meat
Thursday, January 28, 6pm; Eric Maquiling
Menu: Fresh dill velouté; Apple & green peppercorn sauce; Classic Bearnaise sauce; Coffee-bean Madera sauce; Chateaubriand sauce; Pan-roasted chicken, pork and beef; Potatoes and seasonal vegetables. Price: $85 per person.

Fish Sauces II: Sauces for Salmon
Tuesday, February 16, 6pm; Maurice Brazier
Menu: Chambord red wine sauce; White wine Florentine sauce with Spinach; Grapefruit sauce; Nantua shrimp sauce; Roasted salmon & vegetable medley. Price: $85 per person.