French Breads II - Two Day Class
Monday, July 7 · 9am-12pm (part 1)
Tuesday, July 8 · 6 - 9pm (part 2)
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
Besides making sourdough bread and each person beginning their own starter, we will also make brioche, pain au lait and kouign-amann.
Each person will take home their own production. Please note that this class takes place two days in a row.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $195
—————————————————————————————————————
Mastering French Sauces
Monday, July 7 · 6-9pm
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
For ages 13 & up. Each attendee must purchase a ticket.
Price: $125