COCC New Culinary Series

(Photo courtesy of COCC)

Click on Class Name for more information and registration

Let’s Get Saucy!
Sauce Béarnaise & Seared Steak

Sauce always makes it better and compliments any protein it’s paired with! Sauce Béarnaise derives from the Mother Sauce, Hollandaise, and is a perfect pairing for seared steak. Served with Yukon Gold potatoes, and you have a quick and elegant meal any day of the week.

Saturday, March 16
10am-1pm
COCC Cascade Culinary Institute 117; $99
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Let’s Get Saucy!
Sauce Bechamel & Mac ‘n Cheese

Sauce always makes it better and compliments any protein it’s paired with! Sauce Bechamel is the backbone for cheesy sauce used to make warm, comforting mac ‘n cheese. Served with BBQ chicken thighs, and you have a quick and elegant meal any day of the week.

Saturday, March 30
10am-1pm
COCC Cascade Culinary Institute 117; $99
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Let’s Get Saucy!
Sauce Robert & Pork Tenderloin

Sauce always makes it better and compliments any protein it’s paired with! Sauce Robert, a white wine and mustard sauce, derived from the French classic, demi-glace. Served with pork tenderloin and creamy mashed potatoes, you have a quick and elegant meal any day of the week.

Saturday, April 20
10am-1pm
COCC Cascade Culinary Institute 117; $99
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Let’s Get Saucy!
Sauce Tomate & Orecchiette

Sauce always makes it better and compliments any protein it’s paired with! Sauce Tomate will be transformed into a country-style pork ragu. Handcrafted orecchiette, a semolina pasta shape named for “little ears,” meld together to make a delicious Italian staple any day of the week.

Saturday, May 4
10am-1pm
COCC Cascade Culinary Institute 117; $99
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