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Seared Sea Scallops with Tarragon Beurre Blanc - Chicken in White Wine-Mustard Pan Sauce - Penne with Tomato-Vodka Cream Sauce - Grilled Asparagus with Romesco Sauce - Champagne Zabaglione with Fresh Fruit Compote
What you will learn
A good repertoire of sauces can help you add complexity to your dishes, color to you presentations and put smiles on the faces of your guests. In this class we will explore contemporary and classic sauces with complimentary dishes. You'll learn how to pair sauces with meat, pastas, vegetables and more, plus learn helpful hints that make all your dishes taste that much better.