Advanced Sauces

A hands-on cooking class culminating in dinner served with wine and beer.

Confused by the vast array of sauce options? Feeling ready to take your sauce-making skills up a level? Then this intensive class is for you! By the time Peter Temkin is through with you, you’ll have the concepts and the techniques you need to make modern versions of classical sauces, as well as how to create your own! 

You’ll learn basic skills that form the backbone of sauce making: clarifying butter, building hot and cold emulsions, thickening sauces, and learning how to balance your finished creations. You'll then use those skills to make bernaise, beurre blanc, gastrique, and sabayon.

MENU

Buerre Blanc with Baked Sole and Wilted Spinach
Vanilla Gastrique with Pan-seared Duck Breast, Local Roots
Bernaise with French Fries
Ginger Sabayon with "Three Happiness Pears"
 

Peter Temkin brings over a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. As Show Dogs’ in-house Charcutier, he introduced five new specialty sausages to the menu including Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. Peter was introduced to the culinary world in his youth while growing up in New York City – his mother was a catering chef and his father was a book publisher. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at Florio restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking – learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of high-profile restaurants including Nopa, Spruce, and Cavallo Point’s Farley Bar, where he developed comprehensive charcuterie programs.