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 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 four of The Art of Sauces with Tomato sauces. Tomato sauces are thickened through reduction—and patience! This very popular sauce has many uses, from spaghetti and meatballs to veal parmesan and chicken cacciatore. We’ll make stuffed pasta shells and eggs baked in tomato sauce, served with crusty bread. 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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