Sauce Camp: from Simple to Spectacular

Weekend Cooking Course

August 13-15, 2010
US $1,000.00*

All students in this class will receive a special gift from Le Creuset!

Course Description

One of the most frequent questions students, friends and family ask me is “How do I make a sauce?” So many people create wonderful and elaborate sounding menus and they forget or are not comfortable making sauces that complement the dishes. In this weekend “Sauce (Boot) Camp”, I will show you how to create simple to spectacular sauces that will build your confidence and expand your cooking repertoire.

We’ll prepare and eat both savory and sweet sauces to compliment our menus, which features recipes including: Patatas Bravas con Allioli, Crispy Shellfish Cakes with Lime Tartar Sauce, Individual Warm Raspberry Soufflés with Summer Berry Compote (they are practically cholesterol-free!), a lesson on How to Deglaze the Pan to Create a Sauce, Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette (a fabulous summer salad), and Fresh Cherries with Moscato Zabaglione (get ready to whisk!).

In addition to the menus below, I always sneak in a few extra recipes throughout the weekend. Of course, the menus are subject to seasonality and availability of ingredients, so you might see a couple of changes to recipes along the way.

"Sauce Camp Weekend Menus"

  CLASS 1
Crispy Shellfish Cakes with Lime Tartar Sauce
Chez Panisse Green Salad with Garlic Croutons
Herb-Crusted Tuna Skewers with Tomato Aioli
Fennel-Crusted Chicken Skewers with Arugula Salsa Verde
Lasagne with Pesto
Individual Warm Raspberry Soufflés with Summer Berry Compote and Maraschino Crème Anglaise
 
CLASS 2
Zucchini Fritters with Two Sauces
Crostini with Beans and Greens
Summer Tomato Soup with Basil Cream
Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette
Chicken Breasts Stuffed with Goat Cheese and Olives (and a lesson on How to Deglaze the Pan to Create a Sauce)
Fresh Cherries with Moscato Zabaglione

I'm so excited to teach this class!

Classes

Each hands-on cooking class will include recipes designed to highlight the typical dishes of a particular region, theme and/or cooking technique. After reviewing the recipes together, students will divide into teams to work on recipes together.

When we are finished cooking each day, we'll sit down in my spacious dining room and enjoy hand-selected wine pairings with each of the dishes we've prepared.

Wine Pairings

You know how I feel about wine so a delicious meal is not complete without the perfect pairing of wine! At the end of each class and paired with the meal we have prepared, we'll taste a variety of wines whose flavors and acidity have been selected to match those of each dish, and we'll learn about the grape varietals and origin of each wine and discuss them together. Wine tasting notes will be provided. We will also have a very special guest(s) pouring wines at some of our meals!

Accommodations

After cooking during the day, you will still have plenty of time to enjoy San Francisco and all of its wonderful views and sights. We can provide a list of nearby hotels and bed & breakfasts to choose from for your stay. We can also arrange for car or taxi service from/to your hotel to Joanne's home. We are also happy to provide a list of Joanne's favorite San Francisco restaurants, cafes, wine bars, shops, and farmer's market locations. You can find some of her local favorites here.

Course Details

This weekend course costs $1,000 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with wine pairings. Full payment for the course must be included with your completed reservation form. Due to limited availability we cannot provide any refunds for cancellations.

*Note: Course fee does not include accomodations or transportation to the cooking school location.

Classes begin at 10am and finish at approximately 3pm. Classes are limited to 10 students so everyone gets lots of personal attention and a real hands-on experience. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.

Questions? Contact us.