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Stocks and Sauces

ID : 8259   
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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 enjoy so much at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then we will use the stocks to make sauces that pair especially well with main courses.

Class Details

1 Sessions
Weekly - Sat

Aptos Main Campus

Megan Bailey 



Please read:  IMPORTANT INFORMATION: You will be cooking in a working commercial kitchen, so please be advised to wear close-toed shoes and long pants. Wearing an apron is optional, but encouraged!

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Materials Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
11/9/2019 - 11/9/2019 Weekly - Sat 2:00 PM - 5:00 PM Aptos, Aptos Main Campus  Map, Room: 908 Megan Bailey