Cook

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Our trip through the classics of French cooking continues with Velouté, the second Mother Sauce.  We will make two stocks, a fish fumet and a thrifty leek stock, and turn them into a sauces named for being “velvety”.  A great braised leek dish with mustard, and some amazing California halibut in a Sauce Normandy with mushrooms and cream!

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Braised Leeks with Mustard Velouté

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.