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Friday, January 18, 2013 from 6:30 PM to 9:00 PM (PST)
Want to liven up your dishes? We'll create fantastic sauces that will complement just about any dish. Get ready for a taste explosion.
Hollendaise with Poached Salmon
Buerre Blanc with Fettucini
Buerre Rouge with Seared Chicken
Espangnole with Flank Steak
Creme Anglaise with Angelfood Cake
Cost is $85. Class begins at 6:30pm and lasts approximately 2.5 hours.