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About the Event:

$450 for the complete series (recommended) or $80 individual classes. Chef Douglas Weber, graduate of CIA, introduces you to the world of sauce through a classic approach to making five classic French “mother sauces” and contemporary sauces.  Feb. 18: Espagnole /  Feb. 25: Veloutés / Mar 4: Cream Sauces  / Mar 11: Tomato Sauces  / Mar 18: Butter Sauces / Mar 25: Contemporary Sauces. Practice thickening methods including roux, slurries, purees, emulsions and reductions. Each class includes a meal

Event Schedule: Add to Calendar

February 18, 2023

• Sat Feb 18, 11:30 AM – 1:30 PM