05/09/2018 - Up Your Cooking Game: Part Two
March 9th 6:00-8:30pm
with Richard Drace and Paul Faahs
The fancy French names aren’t important, but both your familiar and exotic recipes will rock once you’re proficient making your own stocks and sauces. We’ll introduce you to Béchamel (white sauce), Mornay (cheese sauce), Velouté (light gravy), Espagnole (brown gravy), Sauce Tomat (tomato sauce), Hollandaise, Béarnaise, and Vinaigrette. On the menu tonight: we’ll make chicken stock, the world’s best Mac & Cheese with a Mornay sauce; super Meat Loaf with Brown Gravy, Broccolini with Béarnaise Sauce, and a salad with vinaigrette. The second in a series from Richard and Paul; you don’t have to have attended Part One to enjoy this class!