Sauces enhance our food exponentially. Learn three distinct sauces you can easily use in a variety of dishes in your everyday cooking. Crafted with a mortar and pestle, learn how to balance the sweet, spice, sour and salt of a Thai sauce. Mix up a traditional Thai larb salad to drizzle the sauce over. Also create a basil yogurt dipping sauce for meats and vegetables as well as tackle a verjus dipping sauce, used mainly for fish and seafood. With a background in winemaking and grape growing, Elizabeth pairs wines with each of the small plates to sample during class, highlighting the three sauces as well as the select wines that expertly tie the flavors together. Instructor: Elizabeth Lamphere. 4:00 – 7:00 p.m. $75
The instructor donates her portion of the proceeds to the IAN Fund International Nest-Egg, a locally run non-profit dedicated to helping the children and families of avalanche victims.
When: July 27
Time: 4:00 - 7:00 pm