Sauces & Stocks

This is the class I'm most excited about for this season. Being able to properly cook a good piece of meat or vegetable is one thing, but being able to finish it with the appropriate sauce is another. Over the years I have learned many tricks from Chef Parker, but his sauce techniques - particularly how a few basic concepts build on each other - are those that have most influenced my cooking.

Please join us for not only a very informative class, but also a very tasty one. We are really proud of the menu we are offering (see below).

As usual, guests should expect part presentation and part meal. The class will be accompanied with a recipe guide as well. The educational agenda is:

Flour Based Sauces - bechamel and derivatives of

Egg Based Sauces - hollandaise, bearnaise, and mayonnaisse

Vinaigrettes

Meat Stocks and Pan Sauces, including various variations (butter mounted, cream mounted, shallot sauce, etc)

The menu for the night will attempt to showcase most of the techniques we discuss. Here are some teasers from the menu:

Lamb Rib Chop with bearnaise and fried potatoes

Cream of Mushroom Soup

Roast Beef with Port Sauce

The class is $30 per person and seating is limited. We hope to see you there. And as always, please bring a friend who is new to Fresh Fork. We would love to welcome them aboard for this summer's season.