The Art of Sauces DISCOUNTED (Complete 6-week Series)

The Art of Sauces: A Hands-On Series for Cooks Who Want to Level UpLed by Chef Douglas J. Weber, CEC – Honors Graduate, The Culinary Institute of AmericaSeptember 10, 11, 17, 18, 24 & 25, 2025 | 6:00–8:30 PM | Mitchell Hall

Whether you're a passionate home cook or a working chef looking to refine your skills, this 6-part series breaks down the foundations of sauce making into approachable, hands-on lessons. Learn how to thicken, balance, and elevate everyday meals into something memorable using classic French techniques and bold, contemporary flavor profiles.

Each session focuses on a different category of sauces—from roux-based veloutés to emulsified butter sauces and global flavor styles—plus you'll enjoy instructor-led tastings and full plated dishes. Wine service is included.

Sign up for the full series for $510(Individual classes total $540—save $30 when you purchase the full series)

Week 1: Sauce Smitane & Stroganoff

September 10Master sauce structure with classic braising. You’ll taste the results with beef stroganoff, Spaetzle, and Sauce Smitane.

Week 2: Velouté & Supreme Sauce

September 11Build from a roux and chicken stock to create velouté and transform it into sauce supreme, served with sautéed chicken breast, mushroom rice pilaf, and broccoli almondine.

Week 3: Béchamel & Cheese Sauce Bar

September 17Learn to control dairy-based sauces and turn béchamel into cheese sauce. Served with mac & cheese and a full spread of toppings like bacon, jalapeños, shrimp, herbs, and more.

Week 4: Tomato-Based Sauces

September 18Explore reduction-based tomato sauces with a rustic Italian twist. Includes stuffed pasta shells and skillet-poached eggs in Creole tomato sauce.

Week 5: Hollandaise, Béarnaise & Beurre Blanc

September 24Understand emulsification and temperature control. Try hollandaise with eggs benedict, béarnaise with grilled salmon, and sample beurre blanc.

Week 6: Contemporary Sauces & Celebration

September 25Chef Weber provides a tasting lineup of sauces like chimichurri, Alabama white sauce, peanut sauce, raspberry coulis, salsa, and hot pepper jelly. Served with chicken and finished with flourless chocolate cake and crème anglaise.

🧑‍🍳 What to Wear:

• Aprons provided
• Closed-toe, flat shoes required
• Long pants suggested
• Long hair must be tied back

⚠️ Food Allergies?Contact us at themix@cscc.edu or 614-287-5126 before class if you have restrictions. We’ll do our best to accommodate.

📩 Cancellation Policy:Cancel at least 48 hours in advance for a refund or credit. No refunds after class has started. Instructors or class content may change if needed.

Ready to stir, simmer, and sauce like a pro?Spots fill fast—sign up early at mix.cscc.edu and save with the 6-class bundle for $510.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.