About this Event
The Art of Sauces: Béchamel & Cheese SaucesTuesday, September 17, 2025 | 6:00–8:30 PMLocation: Mitchell Hall | Instructor: Chef Douglas J. Weber, CEC
Join Chef Douglas J. Weber, CEC—honors graduate of The Culinary Institute of America—for a focused session on cream-based sauces in this hands-on class from The Art of Sauces series.
You’ll work through:
- Proper béchamel technique
- Heat control when working with dairy
- Creating a stable, flavorful cheese sauce
- Flavor variations and sauce applications
You’ll prepare a full mac and cheese dish and build out a Mac and Cheese Bar with a range of garnishes and toppings for service, including:
Proteins & Vegetables
- Mushrooms
- Broccoli
- Chicken
- Shrimp
- Ham
- Bacon
- Pulled pork
- Jalapeño peppers
- Tomatoes
Garnishes & Finishes
- Green onions
- Fresh herbs
- Seasoned breadcrumbs
- Crushed cheddar chips
We recommend registering for the full series, but it's not required.
🍝 What to Wear:Aprons are provided. Wear long pants and closed-toe, flat shoes. Hair must be tied back.
⚠️ Allergy Notice:Dairy, shellfish, pork, and other allergens may be used. Contact us at [email protected] or 614-287-5126 before class if needed.
📩 Cancellation Policy:Cancel at least 48 hours before class to receive a refund or credit. No refunds after class begins. Instructors or content may be substituted as needed.
Event Venue & Nearby Stays
Mitchell Hall, 250 Cleveland Avenue, Columbus, United States
USD 90.00
