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Culinary Vinter Arts

January 17 @ 5:00 pm - 7:30 pm

French Mother Sauces Beyond: Wednesday, January 17. 5 – 7:30 p.m. $55
Learn the nuances of the sauce from an award winning, classically trained French chef. Hollandaise,
best known with Eggs Benedict, also goes well with asparagus. Bechamel, a traditional white sauce, is
perfect for lasagna, and can be used to create a sauce mornay, used in macaroni and cheese or potatoes
au gratin. Espagnole, a brown gravy, is the base for classic demi-glace. Court-bouillon is a poaching
liquid with wide application. Combine this course with “Stocks & Soups” (January 4) for the grand
finale of “Cooking with Your Valentine” (February 1), or take it as a stand-alone offering. Meet at
Tracker’s Lounge in the Lodge at Mountaineer Square. Instructor: CBMR Resort Executive Chef Chris
Park.

Organizer

Center for the Arts Crested Butte
Phone:
970-349-7487
Email:
info@crestedbuttearts.org
Website:
http://www.crestedbuttearts.org

Venue

Lodge at Mountaineer Square
620 Gothic Rd.
Crested Butte, CO 81225 United States
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