Classic & Contemporary Sauces: Emulsions, Reductions & Concentrating Flavors with Chef Richard Allaire

Hold on tight, this isn’t your typical Sauces 101 class! With Chef Richard Allaire, formerly of Tucker’s Bistro, at the helm, it’s sure to be an immersion into his innovative style of cooking that pushes the envelope of where science meets gastronomy.  He’ll utilize pressure cooking, sous vide and classic methods to create his masterpiece sauces.  His lobster stock, which you would swear tastes like the most succulent lobster you’ve ever eaten, is made from pressure cooked roasted lobster shells.  Add this to a sauce and you’ll have your dinner guests swooning for more! Allow Chef Richard to teach us this incredible trick and many more as he covers emulsions, reductions & concentrating flavors to make your typical classic & contemporary sauces out of this world.  

Class Fee:  $55 per student