Demo & Dine - Sauce Making Part Two
Saturday, April 12 | 6:30 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 Tomato, Hollandaise/Bearnaise, Veloute & Caramel Sauces. Sauce making brings a plate together & is the foundation of great cuisine. Each course will be served following each demonstration.
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Tomato Sauce
How to make a quick, fresh tomato sauce.
We will serve this tomato sauce with shrimp & herbs.
White Wine
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Hollandaise
How to make the classic sauce that is often served with eggs or fish.
We will serve sauteed salmon with spinach & hollandaise
White Wine
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Veloute
How to take a light chicken stock and turn it into a silky, savory sauce.
We will serve this sauce with roasted chicken, sauteed mushrooms, & potato puree.
Red Wine
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Caramel Sauce
How to make this simple dessert sauce with just sugar, cream and butter.
We will serve this with a flourless chocolate cake and vanilla ice cream
Almond-Walnut Cookies