Learn how to make and use the famous French mother sauces in this special course just for Chesapeake Forum.

Join Chef Henry in an exploration of the five mother sauces of French cooking: béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. Each of these have “daughter” sauce derivatives. 

Let’s see how our favorite Chef et Teacher rises to the occasion of first teaching us how best to make each sauce, with a discussion of the potential variations; then sharing small bite samples of each used as part of a meal you can do at home.

What to Expect:  Be prepared for a fun afternoon filled with discussion, questions, and answers as we join together in learning different ways to incorporate the five mother sauces of French cooking into our own cooking repertoire! 

Feedback from past cooking classes the Chef Henry:

“Lovely, informative and delicious evening!!  My first experience with Chef Henry’s classes but not my last. Already signed up for Julia class.”

“Fun experience, good recipes, good tastings great chef. Definitely will go to another class.”

“Wonderful class!  Enjoyed meeting new people and reacquainting with people I have seen in class but didn’t have a chance to get to know.  REALLY LIKED THE DESSERT Henry served.  Really.  Henry outdid himself!”

Please note:  your registration fee includes Chef Henry’s instruction, 5 courses of small bite samples using each sauce, recipes, servers, 2 glasses of wine, and tip, as well as a nominal Chesapeake Forum overhead contribution. *Seats for this program are giftable but not refundable unless there is someone on the waitlist who can take your seat.*

Monday | April 28 | 2 – 3:30pm | IN PERSON (at Two if by Sea Restaurant on Tilghman Island) | $70