Three-Hour, Hands-on Class $ 95 per person (tax & processing fee extra)
Master the basic cooking principles behind stocks, soups ans sauces. You’ll be surprised at how delicious they taste!
Menu Example: Vegetable Stock, Mushroom Sauce, Veal Stock, Glace de Viande, Crustacean Stock, Fumet
Saturday, October 27 - 1:00pm to 4:00pm
Saturday, November 24th - 1:00pm to 4:00pm