Stocks, Jus, Béarnaise, Demi-Glace, Béchamel... no mysteries here!
Everyone tonight had the chance to work on classic vinaigrettes, make their own aïoli (for a steak frites, heaven!!!) and work on basic sauces for savoury dishes (a delicious Bleu Bénédictine Mac'n'Cheese anyone? How about fresh vegetable ribbons with a tomato and herb sauce then?) and some delightful desserts (Pampushky with a cranberry sauce, homemade pumpkin ice cream with a caramel sauce, strawberries and hot fudge!!!)
I send out emails to staff before each event and I have to admit that I hadn't been this excited in quite a long time...give me some more bread to finish that sauce please!
If you missed the class, keep your eyes opened for our upcoming Fundamentals, we will include a sauce workshop for you to stay away from the packaged stuff.
Some highlights...
Stock, beautiful and rich. Always roast the bones first!!
Mirepoix and bouquet garni?
Béchamel, whisk it slowly and constantly.
Garlic peeling and chopping contest!!
The vinaigrette station! So many ingredients to pick from and experiment with! We told the guests to go wild and try combinations that they had not tried before or go for ingredients that they did not have at home...
The pampushky before being smothered in sugar, spices and dipped in caramel sauce... yummy salted caramel sauce.
-marysol
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