The Art of Sauces (Week 4: Tomato Sauce)

The Art of Sauces: Tomato SaucesThursday, September 18, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Instructor: Chef Douglas J. Weber, CEC

If you’ve cooked before and want to sharpen your skills, this hands-on class is for you. Join Chef Douglas J. Weber, CEC—honors graduate of The Culinary Institute of America—for an approachable class in tomato-based sauces, part of The Art of Sauces series.

We’ll cover:

• How to build depth of flavor in tomato sauces
• The role of reduction and seasoning
• Tips to avoid overly acidic or watery sauces

You’ll take what you’ve learned and apply it to prepare two dishes:

• Stuffed Pasta Shells with Tomato Sauce
• Skillet-Poached Eggs in Creole Sauce

Both are served with crusty bread and a glass of wine.

This class focuses on techniques you can repeat at home—no fancy tools required.

🍝 What to Wear:Aprons are provided. Wear long pants and closed-toe, flat shoes. Long hair must be tied back.

⚠️ Allergy Notice:Common food allergens are used in our kitchens. Contact us in advance at [email protected] or 614-287-5126 to discuss any dietary restrictions.

📩 Cancellation Policy:Cancel at least 48 hours before class for a refund or credit. Refunds are not issued after class begins. The Mix may adjust class content or instructors if necessary.

Note: Registering for the full sauce series is encouraged but not required. Each session is designed to stand alone.

• 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.

Host or Publisher TheMix@columbus state