Sat, Jan 17 & Sun, Jan 18: 2-Day Sauce & Stock Workshop, 1pm-5pm

Saturday, January 17th & Sunday, January 18th, 1pm-5pm both days 

2 Day Sauce & Stock Workshop with Dave - $175 per person 

In this two-day workshop, we will be getting very saucy! First we’ll go over some stock basics and fundamentals before each group makes their own chicken stock and beef stocks. Then you’ll learn about the French Mother sauces – with some smaller sauce derivatives, making and finishing pan sauces with reductions, purees, and other thickening methods. As well as a few other sauces that you never think to make but now will never buy again! This is a combination of lecture, hands-on, and demonstration. This series will come with its own Gather Stocks & Sauces Workbook, and snacks will be provided both days. This is a hands-on class taught in our Workshop format where each group of 2 will make their own stocks and then 4 sauce recipes to share, sample, and talk about how to use!   

On The Menu: 

Stocks and Sauces Workbook Lesson 

Fundamentals of Stocks: Preparation/Bones, Ratios/Times – Demo/Hands-On 

Taste Test – Homemade Stocks vs Store Bought (liquid, base, bouillon, powder) 

French Mother Sauces – Hollandaise Demonstration 

Deglazing & Making Pan Sauces 

Thickening: Emulsifications & Purees, Reductions, Beurre Monte, Roux, Cornstarch vs. Arrowroot, Gelatin