Demo & Dine: Sauces, Part 1

Saturday, March 29 | 7:00 PM | $150 per person, plus tax & service charge

James Beard award winning Chef Siegel will open his kitchen to teach guests the skills & ingredients needed to create great sauces. Learn to create proper stock, chicken & veal broth,  butter sauce & dessert sauce. Sauce making brings a plate together & is the foundation of great cuisine. Each course will be served following each demonstration.  

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Chicken Stock & Soup 

Two Soups – Adam’s Grandma’s Chicken Soup & Butternut Squash Soup

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Beurre Blanc – White Wine Butter Sauce

Rainbow Trout with Spinach, Artichokes & Beurre Blanc

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Veal Stock & Red Wine Sauce 

Grilled New York Strip Steak with Potato Puree, Sauteed Mushrooms & Red Wine Veal Sauce

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Crème Anglaise

Flourless Chocolate Cake with Crème Anglaise

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Almond-Walnut Cookies