The Art of Sauces: Week 6: Contemporary Sauces

The Art of Sauces: Contemporary ApplicationsThursday, September 25, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Instructor: Chef Douglas J. Weber, CEC

Wrap up The Art of Sauces series with Chef Douglas J. Weber, CEC, an honors graduate of The Culinary Institute of America. After building a solid foundation with the five French mother sauces, this final session shifts to contemporary sauces that reflect global influences and modern preferences.

Chef Weber will provide a tasting selection of:

• Peanut Sauce
• Alabama White Sauce
• Raspberry Coulis
• Crème Anglaise (Vanilla Sauce)
• Chimichurri
• Fresh Salsa
• Hot Pepper Jelly

You’ll explore the flavors through a guided tasting using chicken for pairing, with discussion focused on sauce balance, texture, and application.

To end the evening—and the series—you’ll enjoy Flourless Chocolate Cake served with Crème Anglaise.

Wine service is included.

🧑‍🍳 What to Wear:

• Closed-toe, flat shoes
• Long pants
• Aprons provided
• Long hair must be tied back

⚠️ Allergy Notice:This class includes nuts and other potential allergens. Contact us at dGhlbWl4IHwgY3NjYyAhIGVkdQ== or 614-287-5126 before class to discuss any dietary restrictions.

📩 Cancellation Policy:Cancellations accepted up to 48 hours before class for refund or credit. No refunds after the class begins. Class content and instructor are subject to change.

While we recommend registering for the full Art of Sauces series, each class is also open for individual registration.

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