Wednesday, March 8th or Wednesday, April 12th - 5:30pm to 8:30pm $ 95 plus processing fees & tax
Master the basics behind stocks. You’ll be surprised at what you will learn!
March 8th Menu: Vegetable Sauce, Rosemary Vegetable Sauce, Tomato and Thyme Sauce, Vegetable, Veal and Fish Stocks
April 12th Menu: Vegetable Stock to Mushroom Sauce, Veal Stock to Sauce Bordelaise, Crustacean Stock to Creamy Pink Peppercorn Sauce
Registration closes 2 days before course date.