Monday, January 27 (7:00-8:30)
We are making these three sauces
...and you get to take some home
Harissa
The condiment of Tunisia; toasted spices dance with garlic, chili peppers & rich olive oil in this spicy yet seductive flavor.
Mayo
Once you've made it you may never buy it from a store again. We'll also discuss using it as a base for dozens of other sauces.
Romesco
The Pesto of Spain; rich roasted red peppers and confit garlic blend with toasted almonds to create an amazing taste; hot or cold.
Also learning to make & tasting
...but not taking home (due to small amounts)
True Aioli
When Restaurant tell you "aioli," most are lying (but they don't know it). We'll make the real stuff & compare it to roasted garlic mayo (what is usually served).
FruitCompote
Simple, easy, and low maintenance, yet it'll make you look like a seasoned chef. plus, we'll discuss dozens of ways to make it differently every time.
Fruit Glaze
Simple techniques turn yummy compote into flavorful and beautiful plate decor. Brunch leftovers will become iconic dessert plating.
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Future Classes
Tickets available first day of each month.
Cajun & Creole
Monday, February 24 (7:00-8:30)
Mexican Marvels
Monday, March 24 (7:00-8:30)
Fermented Hot Sauce
Monday, April 28 (7:00-8:30)
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