Come join chef Aaron as he teaches you about a cornerstone of French cooking, the Mother Sauces. In this workshop. Developed in the 19th century by French chef Auguste Escoffier, the French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. In this workshop you will be learning all about béchamel and hollandaise, the small sauces that can be made from them, and the techniques needed to make them.
Locally Made Sourdough Bread (Drew’s bread as a Starter)
Eggs Benedict Cups
Hands On Class