FULLY BOOKED! Discover the French Mother Sauces and more! Chef Cindy will demonstrate a Velouté for the Mushroom Soup, a Béchamel for the Smoky Macaroni & Cheese, and a Hollandaise for the Asparagus. You will make both Vinaigrette and Mayonnaise based dressings for the Apple & Brussels Sprouts Salad. You will be making these by hand so be ready for some whisking!

Menu: Apple & Brussels Salad with Creamy Herb Dressing or Herb Vinaigrette, Mushroom Velouté, Smoky Macaroni & Cheese with Asparagus and Hollandaise.

$50 per person for the class, meal, and soft drinks. Wine, beer, and cocktails are available for an additional charge. Space is limited to 12 students.