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Romesco Sauce with Roasted Pork Tenderloin - Seared Scallops with Tarragon Beurre Blanc - Seared Chicken Breasts with White Wine-Dijon Pan Sauce - Poached Pears with Brandy Sabayon
What you will learn
A good repertoire of sauces adds flavor to your dishes and color to your presentations. And most are simple to make. In this class the chef instructor will demonstrate how to create classic sauces and guide you in how to pair them with meats, desserts while providing helpful hints for taking any dish to the next level.