Ever wonder why some sauces are so much better than others? Have you ever tasted one of those store-bought bouillon cubes and keeled over from sodium overload? In this demonstration class we will show you the expert way of the saucier. Some of the most challenging sauces in the cookbook…made easy. No need to suit up and sharpen your knives for this one, but you will be called upon to participate, so don't wear white! Reservations required.
From Bones to Broth to Brilliant: A REX HILL Kitchen Class
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