Savory Sauce Mastery: Three Bold Dinner Upgrades

Learn to create three restaurant-quality sauces that transform simple proteins into memorable meals. This hands-on class covers white wine garlic confit for shrimp, rich porcini mushroom and red wine reduction for steak, and vibrant Mexican-style tomato and red pepper sauce for poached and shredded chicken. Each sauce technique builds foundational skills while exploring different flavor profiles. You'll practice the methods, taste as you go, and enjoy the results with perfectly paired proteins.

What we are making:

• White Wine & Garlic Confit Sauce on Shrimp

• Porcini Mushroom & Red Wine Reduction on Steak

• Mexican-style Tomato & Red Pepper Sauce on Chicken

  
  

Each class provides: