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Stocks and Sauces

ID : 6345   
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This workshop explores the techniques that are key to the production of stocks, the foundation of many of the soups and sauces that leave guests wondering what is used to make the food they so enjoy at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then be using the stocks to make some sauces that pair especially well with main courses.  

Class Details

1 Sessions

Aptos Main Campus

Jeremy MacVeigh 



Materials Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
6/14/2018 - 6/14/2018 Daily - Thu 5:30 PM - 9:30 PM Aptos, Aptos Main Campus  Map, Room: 908 Jeremy MacVeigh