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Picture a world where dinner is served without any of the sauces that would normally accompany your food. Eggs Benedict without hollandaise. Macaroni without cheese. Mashed potatoes without gravy. Such a world seems bleak, parched, and frankly unappetizing. A well made sauce is the workhorse and hero of the kitchen. It adds pizzazz to average dishes, palatability to dry food, and rescues vegetables and proteins from being overcooked. A sauce adds refinement to a dish, elevating it from weeknight dinner to Michelin star cuisine. Come and learn the art of sauce making as we tackle bearnaise, beurre noisette, pan sauces and others on a journey out of the desert of barren, bored chewing, and into the realm of elegant fine dining. Welcome to the sauce zone.This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

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