The Art of Sauces (Week 2: Velouté)

The Art of Sauces: Velouté & SuprêmeThursday, September 11, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Includes a glass of wineInstructor: Chef Douglas J. Weber, CEC

Join Chef Douglas J. Weber—honors graduate of The Culinary Institute of America—for a focused, hands-on class exploring classic French sauce technique. In this session, you'll make chicken velouté from scratch and transform it into Sauce Suprême, a smooth, cream-enriched variation.

You'll learn:

• The basics of thickening with roux
• How to build sauces using stock and cream
• Proper sauté technique for chicken
• Plating skills using rice pilaf and broccoli almondine

Menu:

• Chicken Velouté
• Sauce Suprême
• Sautéed Chicken Breast
• Mushroom Rice Pilaf
• Broccoli Almondine

We’ll finish by enjoying the full plated dish with a glass of wine.

🍝 What to Wear:Aprons are provided. Wear long pants and closed-toe, flat shoes. No sandals, flip-flops, or high heels. Long hair must be tied back.

⚠️ Allergy Notice:Common allergens, including nuts, may be present. Contact us in advance at [email protected] or 614-287-5126 if you have dietary concerns. No changes can be made during class.

📩 Cancellation Policy:Cancel at least 48 hours in advance for a refund or credit. If The Mix cancels, you’ll be offered a refund or the chance to reschedule. All registrations are first-come, first-served. No refunds after the class.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

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