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),
Mayonnaise with Variations and Basic Hollandaise, and Vinaigrette. Chef Greg
walks through a step by step preparation of each of the five mother sauces and
also a few Asian sauces that will satisfy the more creative palate. The class
includes a five course small plated menu incorporating the five mother sauces: Spinach Apple Salad, Prosciutto Wrapped Halibut with Fontina
Béchamel, Petite Filet with Béarnaise
and Beef Jus, Hunan Shrimp, and New York Cheesecake with Berry Coulis.
