Name: Pan Sauce Workshop
Start: 2025-10-28T18:00:00-05:00
End: 2025-10-28T20:00:00-05:00
Location: Red Stick Spice Company

Join us in the Teaching Kitchen for a class all about creating delicious pan sauces. Sauce making gets a bad rap for being persnickety and difficult. Folks often talk to us about their sauce worries including broken and over salted sauces. Worry no more!
With Chef Matthew Stansbury's guidance, you'll learn to work with the fond left behind after sauteeing proteins and aromatics and know when to use (or discard) the fat in the pan. He'll walk you through the liquids - stock, wine, cream, even pantry staples - that go into creating delicious pan sauces that lead to quick and delicious meals. Pan sauces are convenient and versatile - learn the techniques and templates, then you're on your way to so many delicious meals!
In this class, each guest will cook Paneed Chicken and a different sauce. At the end of the class, you'll have an opportunity to taste all the sauces created in class.
Chef Matthew Stansbury's resume is long and includes baking, savory dishes and sushi making. While he's a seasoned culinarian, his love of Japanese cuisine has a longer history. Matthew grew up cooking with his Japanese grandmother. His Cajun-Japanese fusion heritage has left him with quite the skillset and palate!
ON THE MENU - Paneed Chicken with 4 Sauces:
Piccata
Marsala wine with Mushrooms
Tomato Basil
Creole Meuniere with Pecans
Hands-on cooking classes at Red Stick Spice are structured as "divide and conquer." Each group cooks a different dish on the menu, and those efforts combine to produce a fabulous meal in the end. Comradery and teamwork pair up to produce a delectable spread. Instructors move through the room, helping each group. Instructors also stop and demo multiple teachable moments along the way.
This class is for participants 13 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning, food purchases and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.