Tuesday, February 7: Pan Sauces

Pan sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. Wise cooks know that the tasty brown bits, also known as fond, that are left on the bottom of a pan, are as good as gold. By learning how to take advantage of these delicious, caramelized bits, you will be able to create quick and highly flavourful pan sauces, which will take each dish that you make to a whole new level.

Will make modifications for pescatarians.

Tuesday, February 21: Complex Sauces

 Complex sauces begin with one of  the basic "mother sauces", and through the addition of diverse ingredients one derives a host of variations in structure and taste with the ability to compliment a wide range of meats, chicken and seafood.
In this lesson we will begin by exploring three of the base sauces and create two wonderful new sauces from each, giving you the ability to experience all nine sauces and how best to pair them for an outstanding dinner.

NOTE: Items with asterisks are necessary.  Please state the class you would like to attend in the comments sections. Credit cards will not be charged until the day of the event. We accept Visa, Master Card, American Express and Discover.