503.248.2015
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503.248.2015
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In Good Taste Cooking School |
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Hands On: Italian Sauce Making Master Class
The French have the reputation as Europe’s saucemakers but the Italians have a collection of zesty, flavorful sauces at their disposal as well. And best of all, unlike the French, they don’t require hours at a hot stove, glace de viande or pounds of butter. In this class we will prepare a splendid mixed grill of meats and offset it with a profusion of sauces to mix and match. We will make our own agrumato for the salad and finish with a frothy Marsala laced zabaglione. Techniques will include: emulsifications, fire roasting, and grilling.
Each student will make at least 3 sauces.
Insalata Verde Con Agrumato- Salad of mixed lettuces with homemade lemon-infused olive oil and Parmesan shavings
A Mixed Grill of Lamb Chops, Umbrian Sausages, Chicken/Chicken Liver/Pancetta Spiedinion rosemary branches and Grilled PolentaServed with six sauces:Salsa Rossa—with tomatoes, roast peppers and chili Salsa Verde—fresh herbs, capers and anchovies Tarragon Sauce—thickened with bread and hard-boiled egg Horseradish CreamMostarda d’uva—Dried fruits in a sweet-tart mustard sauce Aioli—garlic mayonnaise
Zabaglione sauce with Raspberries
Instructor: Heather Staten Date: Sunday, November 19 at 2:00 pm Fee: $100
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