Choose a different location or date to find an available class.
0 seats left
Crab Cakes with Red Bell Pepper Sauce - Porcini-Crusted Hangar Steak with Chocolate Port Sauce - Steamed Asparagus with Hollandaise - Homemade Salted Caramel Sauce
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 the chef will share classic French recipes. You'll learn how to pair sauces with meats, deserts and helpful hints that can take any dish to the next level.