We have had several requests for this class so Chef Dave is here to please.
He will be making the 5 foundation sauces for your favorite accompaniment sauces for pasta, steak, shrimp, eggs and chicken.
Bechamel will be turned into Mornay sauce served over pasta
Espognole will be turned into Rober Sauce served with Steak
Tomato Sauce will be turned into Creole sauce with Shrimp
Hollandiase will be made to be used over Poached Eggs
Velote will be made into Supreme sauce served over chicken
A glass of wine will be served with this meal.