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Meats & Sauces Series – Week 3 (03/18/24)
March 18 @ 6:30 pm - 9:00 pm
Meats & Sauces Series Week 3 – Lamb:
- Breakdown and Separate Leg of Lamb
- Use Trim to Make Jus
- Roasted Rack of Lamb au Jus
About:
Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and apply proper protein cookery methods, explain anatomy, location and application of certain cuts, demonstrate and participate in breakdown and butchery of proteins, as well as learn proper sauce making techniques.
Each week follows the same structure: students will listen to the chef instructor’s lecture over the weekly topics before heading into the kitchen to make the respective dishes themselves.
Cost:
The Meats and Sauces Series is $600.00 for all six weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.
Register:
Click here to register using the PayPal button on the main Meats & Sauces Series webpage.