French Cuisine Basics: Getting Saucy! The Foundational Sauces with Chef Wendi James

In this three part cooking class series, learn the building blocks of classic French sauces to elevate your cooking to the next level. Through demonstration and hands on training, create dishes in every class using a variety of sauces. Classes take place once a week for three weeks. Week 1: Stocks, Roux, Veloute, Fruit Coulis Chicken Pot Pie; Vanilla Ice Cream with Raspberry Sauce Week 2: Bechamel, Mornay, Chocolate Ganache + Hollandaise Four Cheese Macaroni & Cheese; Profiteroles Week 3: Sauce Tomat, Bechamel, Caramel Moussaka; Sautéed Apples with Caramel Sauce About Wendi: Wendi James received a Cuisine and Pastry Diplome from Le Cordon Bleu in Paris in 1997 and has completed advanced courses in chocolate and sugar from The French Pastry in Chicago.​ Since 1997, her work experience includes stints at Restaurant Gerard Besson (Paris), Restaurant Daniel (New York), The Inn at Little Washington (Virginia), and Charlie Trotter’s (Chicago). Wendi also holds a BA in Hospitality Management from the University of Illinois. You can find this talented Chicago native offering culinary instruction and planning events at various venues in the DC metropolitan area. Wendi travels to Paris yearly to continue to explore the city she loves and all the delicious delicacies that Paris offers. She would love to share her experience and love of food with you. PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience. Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact [email protected] and we will be happy to work out a solution. If you need assistance registering, please check out these step-by-step instructions , video tutorial or call (202) 549-4172 for assistance.