Classic Sauces for the Holidays
In this holiday class students will be given the opportunity to make, taste, and evaluate 7 different sauces. The purpose of this class is to shine a light on proper sauce making techniques and how to pair sauces with your chosen protein. Roast beef tenderloin will act as our sauce tasting vehicle, but all 7 sauces tested in class will pair well with beef, lamb, or pork.
- Port and Cranberry
- Classic Horseradish Dill
- Minty Herb Feta