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Seared Salmon with Raspberry Beurre Blanc - Grilled Ribeye with Bourbon Mushroom Sauce - Asparagus with Hollandaise Sauce - Molten Chocolate Cake with Chambord Crème Anglaise
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