The Art of Sauces: Week 6: Contemporary Sauces

Week 6: Contemporary Sauces & Celebration
Step into the final chapter of your six-week exploration with Chef Douglas J. Weber, CEC, as he guides you through a vibrant collection of modern, globally inspired sauces. This finale brings together everything you’ve learned—flavor building, balance, texture, and technique—while inviting you to explore how contemporary cuisine pushes beyond the classical French foundations studied throughout the series.

In this culminating class, Chef Weber will introduce a tasting of today’s most dynamic sauces, each rooted in a distinct culinary tradition. You’ll learn how to craft bright Chimichurri, tangy Alabama white sauce, bold peanut sauce, fruity raspberry coulis, fresh salsa, and fiery hot pepper jelly. Chef Weber will discuss the flavor profiles, cultural origins, and applications of each sauce, demonstrating how global influences have shaped modern cooking.

After the lecture and demonstration, you’ll move into hands-on practice as you prepare several of these sauces and sample them alongside tender chicken. To end the evening, you’ll shift to pastry fundamentals, preparing a flourless chocolate cake served with a classic crème anglaise—your final opportunity to refine your saucing and plating skills.

The class concludes with a glass of wine to toast the end of your sauce-making journey. Week by week, you will have progressed from foundational French technique to contemporary creativity, gaining both confidence and versatility in your cooking.

· How modern sauces differ from classical French preparations
· Techniques for building global flavors using herbs, spices, acids, and aromatics
· How to balance sweet, smoky, spicy, and tangy elements
· How to apply these contemporary sauces in everyday cooking
· Fundamentals of preparing flourless chocolate cake and crème anglaise

· Chimichurri
· Alabama White Sauce
· Peanut Sauce
· Raspberry Coulis
· Fresh Salsa
· Hot Pepper Jelly
· Chicken tasting
· Flourless Chocolate Cake with Crème Anglaise
· Wine Service Included

Participants will stand, cook, and plate throughout the class. Please wear comfortable clothing and closed-toe shoes. Long hair must be tied back. Aprons are provided.

· Closed-toe, flat shoes required
· Long pants
· Long hair must be tied back
· Aprons provided

Contact us at or 614-287-5126 before class if you have restrictions. We will do our best to accommodate.

Cancel up to 48 hours before class to receive a refund or credit.
If The Mix must cancel, participants will be notified and offered a reschedule or full refund.
Instructors or class content may change if needed.

Ready to celebrate the finale of your culinary journey? Spots fill quickly—sign up at mix.cscc.edu. Participants can save by registering for the full six-class bundle at $515.

• 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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