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

Sauces for Fish
Tuesday, June 15, 6pm; Maurice Brazier
Recipes include: Lobster homardine sauce; Mediterranean bouillabaisse sauce; White wine mushroom Bonne Femme sauce; Grapefruit beurre blanc sauce; Pan-roasted salmon, sea bass and shrimp; Rice pilaf and seasonal vegetables. Price: $90 per person, per class.

Sauces for Meat
Tuesday, June 22, 6pm; Maurice Brazier
Recipes include: 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: $90 per person, per class.