The French Technique: Art of Sauces (Week 4: Tomato Sauce)

Join Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America, for Week Four of The Art of Sauces—a hands-on exploration of one of the most beloved and versatile sauces in the culinary world: tomato sauce.

Tomato sauces embody comfort and tradition, bringing depth and warmth to countless dishes. In this session, Chef Weber will discuss the art of reduction—the slow simmer that transforms simple ingredients like tomatoes, onions, and herbs into a rich, layered sauce bursting with flavor. You’ll learn how to balance acidity and sweetness, control consistency, and adapt your sauce for everything from spaghetti and meatballs to veal parmesan and chicken cacciatore.

After a short demonstration, you’ll move to the kitchen to prepare stuffed pasta shells and eggs baked in tomato sauce, both perfect examples of how this mother sauce brings together texture, aroma, and satisfaction in every bite. Each dish will be served with warm crusty bread for dipping, and the evening concludes with wine service, the ideal complement to your finished plates.

Menu:
· Stuffed Pasta Shells with Tomato Sauce
· Eggs Baked in Tomato Sauce
· Crusty Bread for Dipping
· Wine Service Included

What You’ll Learn:
· How to build and balance flavors in tomato-based sauces
· Reduction techniques for achieving proper thickness and depth
· How to use tomato sauce as a foundation for classic Italian-inspired dishes
· Professional plating and pairing skills

While each session stands on its own, completing The Art of Sauces series provides a well-rounded understanding of all five French “mother sauces” and the techniques to master them in your own kitchen.

What to Expect:
Participants will stand, cook, and plate throughout class. Please wear comfortable, closed-toe shoes and tie back long hair. Aprons are provided.

Cancellation Policy:
Cancel up to 48 hours before class for a full refund or credit. If The Mix must cancel, participants will be notified and offered a reschedule or refund.

Questions?
Email or call 614-287-5126.

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• 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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