Cooking Class Restaurant-Quality Sauces From Scratch
Led by Chef Kevin, this session is a lesson in elevated basics and features two sauces that'll help you turn everyday food into something special. You'll start with a classic Hollandaise made with butter, fresh lemon, egg yolks and a touch of cayenne. Then, you'll create a rich and flavorful Port wine sauce that will make your steak taste incredible. Speaking of which, you'll also prepare the ultimate steak dinner side; garlic mashed potatoes with seasoned tri-color carrots. And for dessert, you'll whip up a creamy marshmallow vanilla sauce that takes warm peach cobbler to the next level. While you focus on the sauces, Chef Kevin will cook the dishes they go with (including a sizzling tenderloin steak) and share his best cooking tips and tricks.
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Asparagus With a Classic Hollandaise Sauce
With asparagus, clarified butter, lemon, egg yolks and cayenne
Tenderloin With a Port Wine Sauce
With beef tenderloin, shallots, garlic, Port wine and butter
Garlic Mashed Potatoes With Seasoned Tri-Color Carrots
With potatoes, garlic, cream, sour cream, butter, Parmesan cheese, tri-color carrots and maple syrup glaze
Peach Cobbler Egg Rolls With a Marshmallow Vanilla Sauce
With peaches, marshmallows and cinnamon