Get hands-on and learn the nuances of the sauce from an award winning, classically trained French Chef! Chef Chris Park will share all of his trade secrets to make you an expert saucier in just one class. He promises to make 4 of the French "Mother" Sauces EASY to learn and build upon for a multitude of other cuisines and versatile dishes.
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.
On the Menu: Hollandaise, Bechamel, Espagnole, Court-bouillon
Instructor: Chef Chris Park
Time: 5:00 – 7:00 p.m.
Cost: $55 or $157.50 for 3 classes!
Want to make it a date night? Purchase two tickets to this class and use the code DATENIGHT2018 at checkout to receive the second ticket at 50% off!
*To avoid credit card processing fees please visit our box office Monday - Friday 9am - 5pm to pay cash or check.