Stock and Sauce Cooking Class

1789 Restaurant

Submitted by Anita on September 30, 2009 - 4:42pm

Venue Address: 

1226 36th Street NW

Washington, DC 20007

United States

Phone: (202) 965-1789

See map: Google Maps

www.1789Restaurant.com

Executive Chef Daniel Giusti and Pastry Chef Travis Olson are welcoming guests into their kitchen at the historic 1789 Restaurant to share secrets for making great stocks and sauces. The class will be held on Sunday, September 19 at 11:00 AM, and is priced at $100 per a person which includes a family style lunch, showcasing the dishes and sauces prepared in the cooking class, paired with wine from 1789’s award-winning list. 

Guests will have the chance to learn from one of the city’s best as Chef Giusti was nominated by the Restaurant Association of Metropolitan Washington for the RAMMY Award of Chef of the Year in 2010. Pastry Chef Olson who leads the sweet side of the class was also nominated as Pastry Chef of the Year.  Guests can look forward to making fish, poultry and veal stocks. They can also anticipate learning the art of a fine demi-glace and beurre blanc, as well as mastering pureed sauces.  

For the lunch component of the class, the main entrées include: roasted local beef tenderloin with Yokon gold potato gratin with a Bordelaise sauce; wild King salmon with fregula and roasted red pepper puree and Maine lobster with tomato beurre blanc and roasted fennel. Giusti’s previous lessons for this ongoing cooking class series include in-depth instruction on how to handle and prepare shellfish, make his signature oyster gratin and crab cakes, boil lobster, steam mussels and work with winter chestnuts. For video clips of past classes please click here.

Space is limited for this hands-on cooking experience and reservations are required by calling 202-965-1789.