Chef Paul Brown presents a hands-on culinary workshop exploring the five classic French mother sauces: béchamel, hollandaise, velouté, espagnole, and tomate. Working in teams of two, students will learn the technical foundations of each sauce and then build several of their classic “daughter” sauces while preparing traditional savory pairings. Along the way, Chef Paul will guide you through the essential methods, textures, and flavor-building techniques that make these sauces the backbone of classical cuisine. After cooking, you’ll enjoy each sauce served with its accompanying dish, including: béchamel—Cauliflower and broccoli au gratin; hollandaise—sauce béarnaise over grilled asparagus; velouté—sauce suprême with porcini mushrooms and herb-roasted pork loin; espagnole—sauce Robert with roasted tenderloin of beef; tomate—polenta with fontina and sauce tomate. Please note: this class is not suitable for those with gluten or dairy allergies.