DescriptionFull description
Master the foundations of flavor in this hands-on sauce making class. Learn essential techniques for classic "mother sauces" like Béchamel and a versatile pan sauce you'll likely use over and over again. Pick up essential knife skills and kitchen techniques as you create delicious dishes.
Menu: Gruyère Fondue with Crudite (apple, celery, and baguette); Chicken Thighs with Bourbon Chicken Pan Sauce; Carrot Top and Parsley Herb Oil.
Classes are designed for participants 18 years and older. Teens ages 14 to 17 can take part in a class if accompanied by an adult (18 years or older), but a ticket is required for each person in attendance. Please see our FAQs for more info.
