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Class Schedule
Friday January 23rd, 2009
6:30-9:30pm
In this course we will teach you about two of
the most important components of any meal: The sauce and how to fix them once broke.
We’ll look at the origins and purpose of some the world’s most famous sauces and the sci-
ence behind those sauces. This hands-on class will cover traditional to contemporary
sauces from Asparagus and Hollandaise Sauce, Mayonnaise, White Sauce, Béchamel (roux
based) and finish off with a fruit coulis dessert.
$60 Hands On
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