Sauces, Gravies and Au Jus March 27, 2010

Ever wonder how they make those rich and flavorful sauces in the restaurants? In this class you’ll explore a variety of sauces and pair them with common meats and poultry. From classic sauces such as those made from demi-glaze, to pan sauces that can be made quickly at home, to more modern and leaner sauces such as coulis, chutney and salsas, this class will unveil the secrets of the professional kitchen to enable you to produce highly flavored foods at home. Special attention will be given to sauces applicable to the holiday season (gravy for turkey, brown sauce for roast etc) Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called “International Cuisine”.

Official Website: http://www.professionalculinaryinstitute.com/hobby-cooking-classes.shtml