From Guest Blogger Hannah Ziegler, Spring Intern
It was once said “It is the sauce that distinguishes a good chef. The saucier is a soloist in the orchestra of a great kitchen.”
Brainfood had no soloist saucier, but the students at Columbia Heights (Tuesday/Thursday class) did construct a fantastic orchestra composed of talented string, bass, woodwind and percussion sections. Working together to create a diverse array of sauces, they challenged pronunciation skills as well as cooking skills. The students made an herbed Béchamel sauce to top tender turkey cutlets, homemade marinara sauce to dip in delicious garlic bread, hollandaise sauce to cover freshly steamed broccoli, and a Crème Anglaise to smother decadent molten chocolate cake.