Learn how to make the sauces that will give the perfect finishing touch to all of your meals. Students will learn the fundamental mother sauces as well as some popular modern interpretations. A meal complete with wine and dessert will be served in each class.

Menu:

• Class 1: Composed Green Salad with Vinaigrette; Chicken Marsala; Asparagus with Hollandaise; Creme Brulee
• Class 2: Caesar Salad; Lasagne with Bolognese Sauce; Gratin of Endive with Sauce Mornay; Lemon Souffle with Fruit Coulis