Cooking With the Seasons-Sauces

Enjoy and experience delicious varieties of sauces during the winter season with Chef Erik Miller. Together, we will explore the five mother sauces of French cuisine and the vast possibilities of other sauces that can be made using the mother sauces. The mother sauces include Hollandaise (egg), Bechamel (dairy), Veloute (chicken stock), Espagnole (brown stock), and Tomato. Additionally, we will be highlighting Organic Beef Short Ribs from Gwenyn Hill Farm in our menu! Join us for an interactive cooking demonstration, right in the barn’s kitchen, with opportunities to participate then enjoy a tasting menu around the table.