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There are 5 listed mother sauces. A mother sauce is a
sauce that as a parent can become another sauce simply
by adding another ingredient. Once you have mastered one you have
mastered thousands. In this class, the first in a series of 5 we will
begin by learning how to make and use the king of them all Demi Glaze
Wednesday
Sept 29th 6:00PM
Chef Daragh Matheson has been a professional Chef for
over 22 years. He began his career in Dublin Ireland (this explains his
wonderful Irish accent). Chef Daragh was classically trained at
the prestigious Dublin College of Catering. He travelled to Australia
where he worked for acclaimed Australian
Chef Anders Ousback for two years before returning home.
Chef Daragh worked in well
known Dublin restaurants including Michelin named “Whites on the Green
and The Commons and Famed Dublin
Restaurateur Roly Saul for the next 15 years honing his culinary skills.
During that time he traveled throughout Europe exploring
different cultures and cuisines before coming to
the US.
Most recently Daragh was the Chef at Leonesse Cellars
where he also held monthly cooking classes “Al Fresco”
overlooking the beautiful De Portola Road. Daragh also ran classes at
Williams Sonoma in Ontario Mills
and Pechanga Resort and Casino.
Kitchen Fantasy is proud to welcome Daragh as part of
its lineup of Top Class Chefs in our exciting list of
Cooking Classes.
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Demi
Glaze This is an intense and exciting class exploring the
exciting world of sauce making. Starting with the most
rudimentary ingredients and ending up with the most decadent, smooth and
velvety demi glaze.
From here we will learn how to make;
Au Poivre, Bordelaise,
Chasseur and many
many more.
This class is not for the feint
hearted but a must for any serious cook. Turn your next
dinner into the most talked about meal in Temecula.
Fillet au Poivre
Fillet Chasseur
Fillet Bordelaise
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