Master the foundation of classic French cooking in this hands-on class devoted to the five legendary mother sauces—béchamel, hollandaise, velouté, espagnole, and tomate—with SVCI Chef Paul Brown. While working in teams of two, with Chef Paul’s guidance, students will learn the technical foundations of each sauce and then build several of their classic “daughter” sauces while preparing traditional savory pairings. After cooking, enjoy each sauce with its delicious accompaniment: 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, and Tomate–polenta with fontina and sauce tomate. Please note: this class is not compatible with gluten or dairy allergies.