Saucing Like a Professional

Join Chef Maurice Brazier for a study in the construction, creation and flavoring of sauces.

Sauces I: Sauces for Fish
Saturday, November 4, 9:30am-1:30pm
Basic recipes include: Summer citrus sauce; Orange beurre blanc; Tequila-lime cream sauce; Tarragon demi-glace sauce; Pan-roasted salmon, sea bass and shrimp; Rice pilaf and seasonal vegetables. Price: $95 per person, per class.

Sauces II: Sauces for Meat
Saturday, November 18, 9:30am-1:30pm
Basic recipes include: Orange Grand Marnier Sauce; “Marchand de vin” sauce; Mustard “Robert” sauce; Lamb thyme garlic sauce; Pan-roasted chicken, pork and beef rib-eye; Potatoes and seasonal vegetables. Price: $95 per person, per class.