Class: Cooking 101: Introduction to Sauces, Vinaigrettes, and Soups
Chef: Cooking School Staff
Fluid flavors carry and bathe tastes with others. Sounds kind of sexy. Marrying tastes with others is what you will learn about in this class.
Menu: Pork Tenderloin with Mushroom Sauce; Sauteed Kale with Brown Butter Tangerine Vinaigrette; Cream of Apple and Parsnip Soup