Saucing Like a Professional
Learn the secrets of constructing classic sauces and their variations.

Sauces I: Sauces for Fish
Saturday, October 9, 9:30am; Eric
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 II: Sauces for Meat
Saturday, November 13, 9:30am; Eric
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.