French cuisine seminar with at Three Sisters

The Three Sisters are swine, but the Gamboas are top-notch chefs...

Let's Get Sauced at
The Three Sisters
Tuesday September 23, @ 10:30
At the Three Sisters in El Valle de Anton

When members of the aristocracy began to lose their heads to Madame Guillotine during the French revolution many a chef found himself downsized. During the next two centuries Marie Antonin Crème (named after Marie Antoinette) and Auguste George Esccoffier formulated, standardized and codified the cuisine of Paris into a national identity. Meat replaced bread in the French diet and the concept of mother sauces and their derivative petites was formulated by Crème.

The art of sauce making defines the chef and puts the haute into France cuisine. This course will address the classic preparation and nomenclature of mother sauces and their offspring and we'll be making:

Sauce Mayonnaise
Sauce Hollandaise
Sauce Béarnaise
Crème Fraiche
Compound Butters
Beef Stock
Sauce Béchamel
Chicken Stock
Sauce Beurre Blanc
Fish Fumet
Demi Glace/Espagnole
Veloutes
Browned Butter Sauces
Herb Scented Creams

We will then make a variety of petite sauces and classic French dishes that incorporate these foundations. $50 gets you a half day of history, degustation, conversation and a little cheap wine.

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