Chef Marc will discuss the mother sauces: Velouté, Béchamel, Espagnole, Tomato, Hollandaise and pan sauces. We'll learn how to make roux, the trick to poaching eggs and try our sauce-making techniques on Eggs Benedict, Chicken Piccata and a delicious Mac and Cheese. $35 for Montana Club members. Pre-registration is required, please call The Pan Handler at 443.1916 with your membership number; class size is limited. Class will be held in the Clubhouse's sixth floor kitchen.
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Earlier Event: November 12History Dinner & Book Signing for "Montana 1864" with Ken Egan
Later Event: November 18Yeast Doughs Class with Executive Chef Marc