Instructor: Christian Perkins 
Wednesday, July 2
5pm - 8pm
1 session

Nothing elevates simple cooking at home more effectively than a truly great sauce. We will talk about the French history of sauce-making, but then expand into lighter modern sauces that are quick and delicious. Impress your friends as you step up your dinner parties with Michelin restaurant-style reductions, Demi-glace, Steakhouse-style peppercorn sauces, and Salsa Verdes. We will make 4 sauces together from scratch, and then enjoy some small dishes incorporating these sauces. Students will then take home a selection of homemade sauces and recipes to keep working with in their own kitchens.

Christian Perkins is the chef and with Mona Poor-Olschafskie, co-owner of the restaurant Fin du Monde in Brooklyn, New York. He was trained at the French Culinary Institute, and has worked at some of the most acclaimed kitchens in New York City including Torrisi Italian Specialties, Diner and Marlow & Sons.
A part-time resident of Truro, he is passionate about using local ingredients and exploring the rich culinary history of America.