Spring Cooking Class Series #3: Stocks and Base Sauces

Continuing to gain knowledge of French sauces, tonight’s class will start with a Vin Blanc sauce which then goes on to create Veronique and Margueray. Then onto a Brown Chicken base to create Berçy and à l’Espagnol. Our informal round table working dinner will include moule poulette, sautéed fish, herbes de Provence chicken, petit steak with some “greens of the moment. Small hands on class with a seasoned sought after Chef and Teacher.

Spring Cooking Class Series #3: Stocks and Base Sauces