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

The Art of Sauces with Chef Douglas J. Weber, CEC

Whether you’re a passionate home cook or a professional chef refining your craft, this six-part series offers a hands-on journey through the art and science of sauce making. Each class explores a cornerstone of French technique with modern twists, showing you how to thicken, balance, and elevate everyday dishes into restaurant-quality meals. From velvety roux-based veloutés to rich butter emulsions and bold global sauces, you’ll build skills that transform how you cook.

Each session includes chef-led tastings, a full plated meal, and a glass of wine to complement the experience. Sign up for all six classes and save 10% — the full series is $515 (individual classes are $95 each, totaling $570). It’s an immersive, flavor-filled series designed to sharpen your technique and deepen your appreciation for the foundations of great cuisine.

Week 1: Espagnole

March 1, 2026: In week one, Chef Doug Weber will demonstrate how to roast vegetables and bones to create a flavorful stock, the foundation of the five mother sauces, including Espagnole, a rich brown sauce used to build demi-glace. After the demo, you’ll prepare and taste your own sauces while learning classic braising techniques with a meal of Beef Stroganoff, Spaetzle, and Sauce Smitane, served with a glass of wine to toast the start of the series.

Week 2: Velouté

March 14, 2026 In week two, you’ll explore Velouté — a silky, golden sauce born from a delicate blond roux and rich chicken stock. Chef Weber will show you how to coax depth and texture into this classic mother sauce before transforming it into the luxurious Sauce Suprême. The evening finishes with tender sautéed chicken breast, buttery mushroom rice pilaf, and crisp broccoli almondine, all enjoyed with a glass of wine to complement the flavors and celebrate your growing mastery in the kitchen.

Week 3: Béchamel

March 28, 2026: This week is all about comfort and control. You’ll master the creamy foundation of countless classics — Béchamel — learning how to balance milk, butter, and flour into a smooth, velvety sauce. Then, you’ll turn it into a rich, molten cheese sauce for the ultimate mac & cheese experience. The spread includes toppings like crisp bacon, jalapeños, shrimp, and fresh herbs to make each dish your own. A glass of wine rounds out this indulgent evening of dairy perfection.

Week 4: Tomato

April 4, 2026: Dive into the heart of rustic Italian cooking as you explore reduction-based tomato sauces — simple ingredients brought to life through patience and heat. You’ll simmer ripe tomatoes, aromatics, and herbs into deep, layered flavors, then enjoy the results with stuffed pasta shells and skillet-poached eggs in a spicy Creole tomato sauce. The vibrant acidity and warmth of this class are balanced beautifully with a glass of wine.

Week 5: Butter sauce

April 11, 2026: Butter takes center stage as you learn the art of emulsification and temperature control. You’ll whisk your way through the elegant family of butter sauces — Hollandaise with perfectly poached eggs for Benedict, Béarnaise draped over grilled salmon, and the delicate Beurre Blanc, smooth and fragrant. Each bite celebrates balance and richness, paired with a glass of wine to enhance every note.

Week 6: Contemporary Sauces & Celebration

April 18, 2026: In this grand finale, Chef Weber presents a global tasting of modern sauces that push beyond the classics — bright Chimichurri, tangy Alabama white sauce, bold peanut sauce, fruity raspberry coulis, fresh salsa, and fiery hot pepper jelly. You’ll sample them with tender chicken, then end on a sweet note with flourless chocolate cake and crème anglaise. Raise a glass of wine to toast the end of your six-week sauce journey and the flavors you’ve mastered.

🧑‍🍳 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 72 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 $515.

• 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.