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.
Mastering and Pairing Sauces #CUL215.17
Standard charge: $99.00
February 16, 2015
Monday from 6pm to 9pm
6pm to 9pm
Culinary and Food Services
Culinary Arts - Elective
Standard registration opens: Dec 2, 2014 9:00 AM
Internet registration opens: Dec 2, 2014 9:00 AM
11 openings remaining
16 and up
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies