Pier 22 Announces October Cooking Class with Executive Chef Greg Campbell
Chef Greg Campbell presents a new class Saucy Cooking on Thursday, October 18, 2012 from 6pm at Pier 22.
Enjoy an up close and personal demonstration by Chef Greg while learning how to make the Five Mother Sauces: Béchamel (white sauce), Velouté, Espagnole (Brown Sauce), Tomate, and Mayonnaise with Variations and Basic Hollandaise. Chef Greg walks through a step by step preparation of each of the five mother sauces. The class includes a five course small plated menu incorporating the five mother sauces: Spinach Apple Salad, Prosciutto Wrapped Asparagus with Fontina Béchamel, Grouper Oscar, Bolognese with Fusilli Bucati, and New York Cheesecake with Berry Coulis. The price is $ 29.95 per person (plus tax, tip and beverages).
