Saucing Like a Professional
Learn the secrets of constructing classic sauces with Chef Maurice Brazier.

Sauce for Meat
Tuesday, March 13, 6pm
Menu: Mushroom supreme sauce with poached chicken; Beer onion carbonade sauce with top sirloin; Dijon mustard sauce with filet mignon of pork. Price: $90 per person.

Sauce for Pasta
Tuesday, March 20, 6pm
Menu: Alfredo cream sauce; Tomato basil sauce; Bolognaise sauce; Carbonara sauce; Variety of noodles (not home made). Price: $85 per person.