Learn the nuances of the sauce from an award winning, classically trained French chef. Hollandaise, best known with Eggs Benedict, also goes well with asparagus. Bechamel, a traditional white sauce, is perfect for lasagna, and can be used to create a sauce mornay, used in macaroni and cheese or potatoes au gratin. Espagnole, a brown gravy, is the base for classic demi-glace. Court-bouillon is a poaching liquid with wide application. Combine this course with “Stocks & Soups” (January 4) for the grand finale of “Cooking with Your Valentine” (February 1), or take it as a stand-alone offering. Meet at Tracker’s Lounge in the Lodge at Mountaineer Square. Instructor: CBMR Resort Executive Chef Chris Park.
5:00 – 7:30 p.m.
Cost: $55 or $157.50 for 3 classes!
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