Introduction: Escoffier Mother Sauces

Date(s) - Sat, May 28
6:00 pm - 9:00 pm

Krause Berry Farms & Estate Winery


Master Chef Wolfgang works alongside you to create these dishes all from scratch and from fresh, local ingredients.

Your evening includes a glass of Krause Berry Farms Estate Winery Sparkling Strawberry wine, an apron to take home along with the knowledge and experience to re-create this for your family and friends. Once the meal is prepared, it is enjoyed together with Master Chef Wolfgang at a set long table.

Marie Antoine Careme set forth what he considered the four grand sauces of French Cuisine in the early 19th century: béchamel, espagnole, velouté and allemande.

In the early 20th century, Auguste Escoffier refined this list to the contemporary five mother sauces by dropping allemande as a daughter sauce and adding hollandaise and sauce tomate.

Cost: $108.00 plus tax, per person

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