Cooking Class: Master the Five Mother Sauces With a Chef
Sun, Nov 24th at 6:00PM
Sun, Jan 5th at 6:00PM
Sun, Nov 24th at 6:00PM
Sun, Jan 5th at 6:00PM
Learn the secrets to making the five sauces that serve as the foundation of French cooking in this insightful cooking class. Any home chef looking to upgrade their cooking skills and recipes will benefit from this lesson as expert Chef Greg provides in-depth culinary instruction and useful tips and techniques.
You will begin the class by learning how to make rich, velvety stock-based velouté, which can pair well with white meats and shrimps. Next, Chef Greg will guide you through a creamy béchamel sauce recipe, which is known to enhance authentic lasagna. Third, craft a tomato sauce flavored with herbs that is the perfect base for a Bolognese. An espagnole is a hearty sauce to pair with red meats. The final sauce is a Hollandaise, which is versatile for dishes like sandwiches and desserts.
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Velouté: A Clear, Stock-Based Sauce
May be prepared in class for shrimp Francese with butter
Béchamel: A Dairy-Based White Sauce
May be used to prepare a homemade lasagna
Tomato: A Light Sauce With Herbs
May be used for a bolognese in the lasagna
Espagnole: A Brown Sauce Made From Roasted Beef Bones
May be used in a beef stroganoff served with farfalle pasta
Hollandaise: An Emulsion of Egg Yolk, Clarified Butter and Lemon Juice
May be used in a zabaglione dessert with Marsala wine
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 15
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Beginner, Italian, Fun
Reviews Guests Left For Other Experiences
Sean
19 Nov 2024
Chef Greg delivered an absolutely phenomenal dining experience that showcased both his culinary expertise and passion for creating unforgettable meals. Each dish was thoughtfully crafted, bursting with flavor, and beautifully presented. The Shrimp Scampi was a perfect start – the balance of white wine, garlic, lemon, and butter created a sauce so velvety and flavorful, it was impossible to resist sopping up every drop with the crusty bread. The Linguine Carbonara was indulgent yet perfectly balanced, with the richness of pancetta, cream, and Parmesan complemented by the light, silky texture of the fresh egg. The Chicken Pizzaiola was a standout dish, blending the tanginess of tomatoes, capers, and black olives with tender, sautéed chicken breast to create a bold and satisfying entrée. Finally, the Classic Zabaglione was the perfect ending to the meal. Light, airy, and elegantly sweet, it paired beautifully with the fresh berries and biscotti, leaving us on a high note. Chef Greg’s attention to detail and mastery of Italian flavors made this meal nothing short of spectacular. Highly recommend for anyone seeking an exceptional dining experience. Bravo!
Tiffany
16 Jun 2024
Chef Greg whipped up an unforgettable Father's Day feast for my husband and me, leaving us happily stuffed with delicious food and a fridge full of leftovers. He even cleaned up before he left and shared the recipes so we can try (and likely fail) to recreate the magic. Highly recommend for a fun and tasty experience!
Meredith
01 Feb 2024
Chef Greg was awesome! The menu was delicious and he even made a couple additional items that were mouth watering! The Diablo shrimp and turkey bolognese for me! Plus he cleaned my kitchen better than I do! 11/10 would recommend :)
Meet your chef
Growing up, Chef Greg fell in love with his mother’s great cooking and quickly began pursuing his own culinary career. After culinary school, he spent the next 25 years working in restaurants all across the world, including a stint at the prestigious Le Bel Age hotel in Hollywood. He’s amassed an expansive knowledge of cooking fundamentals, including chemistry and knife skills, and specializes in Italian and Mediterranean food.
