A sauce can make or break a meal. By the end of this delectable workshop you’ll walk away armed with insider ideas and techniques to up your sauce game.
NOTE: This is a cooking demonstration with guest interaction and demonstration of product and technique.
Price includes wine pairings.
Cold Poached Shrimp, Salsa Verde (vinaigrette)
Kootenay Alpindon Cheese Gougeres
Crab Cakes with Celery Root Slaw, Herb Butter Sauce (cold emulsion + warm emulsion)
Croque Monsieur, Mushroom Mornay Sauce (roux based mother sauce)
Seared Beef Flat Iron, Red Wine & Shallot Pan Sauce (deglazed/reduced pan sauce)
Trio of Creme Anglaise (cold custard cream sauce), Frozen, Set, Sauce
We reserve the right to cancel or reschedule the class for a full refund.