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Grilled Shrimp with Tarragon Beurre-Blanc - Seared Salmon with Blackberry Gastrique - Grilled Peppers with Chimichurri Sauce - Caramelized Onion and Goat Cheese Tart with Red Pepper Foam
What you will learn
A good repertoire of sauces can help you add complexity to your dishes, color to you presentations and smiles to you guests' faces. In this class the chef will share classic French recipes, explore global flavors and more. You'll learn how to pair sauces with meats, pastas, and vegetables plus learn helpful hints that can take any dish to the next level.