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Crab Cakes with Red Bell Pepper Sauce – Pan Seared Ribeye with Bourbon Mushroom Sauce – Steamed Asparagus with Hollandaise – Molten Chocolate Cakes with Chambord Crème Anglaise
What you will learn
A good repertoire of sauces can help you add complexity to your dishes, color to your presentations and smiles to your guests' faces. In this class, you'll learn how to pair classic sauces with meats and deserts and pick up some helpful hints that can take any dish to the next level.