French Cuisine Basics: Getting Saucy! The Foundational Sauces
Monday, March 3 @ 6:00 pm - 8:00 pm
$150.00
from March 3 to March 17 @ 6:00 pm - 8:00 pm
Week 1: Stocks, Roux, Veloute, Fruit Coulis
Chicken Pot Pie; Vanilla Ice Cream with Raspberry Sauce
Week 2: Bechamel, Mornay, Chocolate Ganache + Hollandaise
Four Cheese Macaroni & Cheese; Profiteroles
Week 3: Sauce Tomat, Bechamel, Caramel
Moussaka; Sautéed Apples with Caramel Sauce
About Wendi: Wendi James received a Cuisine and Pastry Diplome from Le Cordon Bleu in Paris in 1997 and has completed advanced courses in chocolate and sugar from The French Pastry in Chicago. Since 1997, her work experience includes stints at Restaurant Gerard Besson (Paris), Restaurant Daniel (New York), The Inn at Little Washington (Virginia), and Charlie Trotter’s (Chicago).Wendi also holds a BA in Hospitality Management from the University of Illinois. You can find this talented Chicago native offering culinary instruction and planning events at various venues in the DC metropolitan area. Wendi travels to Paris yearly to continue to explore the city she loves and all the delicious delicacies that Paris offers. She would love to share her experience and love of food with you.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.
Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.
If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.
