Creole Table Conversations

June 15, 2018

A new and exciting concept presented by le pain de vie cooking school, Cast Iron Skillet Events and Chef Sheri Raleigh, Fall 2018. Join us for an afternoon or evening of creative conversations and authentic Creole food!


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Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.



The key to developing rich sauces is in mastering the art of making a Roux.



Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

Chef Sheri's Tips

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