Hands-On: The Art of the Pan Sauce with Chef Paul Brown

Elevate your cooking with Chef Paul Brown in this hands-on class focused on the fundamentals of pan sauces. Students will learn essential techniques for creating four classic and versatile sauces, understand how to pair them with different proteins, and execute four complete, restaurant-quality dishes.

Working in teams of two, you’ll observe Chef Brown demonstrate each technique, then take the reins at your station to prepare and taste your creation before moving on to the next dish. By the end of the class, you’ll have mastered the art of deglazing, reducing, and finishing sauces — skills that will transform your home cooking.

Menu & Techniques:

• Salmon with Dill-Mustard Cream Sauce – deglazing with white wine, gently reducing cream, finishing with mustard and dill off heat

• Chicken Chausser – caramelizing mushrooms & shallots, deglazing with cognac and white wine, finishing chicken in sauce

• Seared Pork Chop with Apple & Thyme Jus – caramelizing apples in pan fond, deglazing with stock, emulsifying butter to finish

• Seared Filet Mignon au Poivre – toasting a flour & butter roux, adding stock, green peppercorns & shallots, simmering to thicken

Discover how to turn every pan into a flavor powerhouse and bring professional-level sauces to your own kitchen.

Duration: 3 hours