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Crab Cakes with Red Bell Pepper Coulis - Seared Salmon with Raspberry Beurre Blanc - Pork Tenderloin with Cilantro Pepita Pesto - Steamed Asparagus with Hollandaise
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 our chef will share several classic French recipes, and you'll learn how to pair sauces with meats, desserts as well as helpful hints that can take any dish to the next level.