One cold sauce and three warm sauces are prepared. We boil jumbo shrimp and make a Remoulade sauce to serve over the shrimp on a bed of chiffonade romaine.  Next is oven-roasted asparagus over sliced tomatoes with a hollandaise sauce and surrounded by grilled sea scallops. Then a classic trout Meuniere shows you the four stages of butter.  Finally, soft shell crabs, deep-fried, with a tomato and basil Beurre Blanc –

Reservations

  • Pricing

  • Sauce Class $175/Person $30/Person Deposit.
    Hands On Class $150/Person $30/Person Deposit.
    Party Classes $75/Person $200 Deposit. (Deposit is for whole party.)
    Open Classes $75/Person $200 Deposit. (Deposit is for whole party.)
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