A simple but well-made sauce often sets apart a fine dining experience from rushed home cooking, but it doesn’t have to be that way! Join Chef Scott Graden of the New Scenic Café to learn the techniques and history behind the Mother Sauces of European cuisines, including béchamel, espagnole, hollandaise, tomato, and velouté. Sounds intimidating? These recipes might be more common and useful than you think. Your new arsenal of saucy skills will brighten, enrich, and simplify your cooking, whether you prefer to toss together dinner at the last minute or prepare multi-course feasts for friends on the weekend. Students should bring jars or containers to take some of the sauces home. The course culminates in a shared meal for students and one guest in a harbor-side celebration of learning, community and delicious food.

You will need the following tools for this class:

Please bring an assortment of utensils you use in your kitchen, including a good knife, and other tools you find helpful. Inevitably, we will do some sharing, so please label your tools (or make sure you know what you bring!) so we can sort everything out in the end. An apron might be helpful as well. Please bring at least 6 mason jars or other containers to take home leftover sauces. On the second day, we will share a communal meal, beginning around 5pm, typically ending by 8pm. Please feel free to bring a beverage of choice to enjoy with dinner (adult beverages are okay). You are welcome to bring a guest.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.