The Art of Sauces: Week 6: Contemporary Sauces

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for a series of courses introducing you to the world of sauces. Weber leads students through a classic approach to sauce making, starting with the five classic French “mother sauces” which form the basis of hundreds of variations, and building from there with a hands-on approach. You’ll practice thickening methods including roux, slurries, purees, emulsions, and reductions.

We kick off week six of The Art of Sauces. After mastering the mother sauces, we will explore contemporary sauces. These include salsas, coulis, hot sauce, barbecue sauce, peanut sauce, and chimichurri sauce. We will assemble a tasting buffet using chicken to dip into the various sauces and celebrate the end of the series with an awesome dessert. Includes wine service.

We recommend you register for the complete series, but it’s not required.

• 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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