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.