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Mastering and Pairing Sauces

Monday, February 16, 2015 @ 6:00 PM (EST)
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
Monday, February 16, 2015 @ 6:00 PM (EST)
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233

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About This Activity

Description

The construction of a great sauce requires close attention, constant tasting and fine-tuning of its flavors and consistency. But any sauce, no matter how well made, is only as good as the food it is paired with. Students will create dishes and then pair them with sauces that will complement them. We will answer age-old questions of what food to pair with what kind of sauce and provide students with a solid understanding of proper sauce making. Menu: Tenderloin of Pork with Apples and Caraway, Poached Chicken Breasts with Tarragon Sauce, Sauteed Snapper with Buerre Blanc and Couscous, and Spaghetti A La Mer with Tomato Saffron Broth.


Students must wear rubber-soled, closed-toed shoes (slip-resistant highly recommended). Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted.

Course

Mastering and Pairing Sauces #CUL215.17

Price

Standard charge: $99.00

Type

Classes

Meeting dates

February 16, 2015
Monday from 6pm to 9pm

Meeting time

6pm to 9pm

Category

Culinary and Food Services

Subcategory

Culinary Arts - Elective

Registration dates

Standard registration opens: Dec 2, 2014 9:00 AM
Internet registration opens: Dec 2, 2014 9:00 AM

Status

11 openings remaining

Ages

16 and up

Gender

Coed

Location

Center for Culinary Arts at Center for Culinary Arts

Instructor

Dave Booth

Supervisor

Martin Gravely

Season

Spring 2015

Term

--

Organizer Info

  • University of Richmond - School of Professional and Continuing Studies

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Map & Direction

Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
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