Stock to Sauce
Creating a stock from scratch and transforming it into an array of sauces seems like a time consuming task, and frankly it is. Chef Tyler will show you how to make it pay off big time by demonstrating the breadth of sauce variations you can make as well as tricks and hints for making it last for months and be ready whenever you need it (think ice cube trays filled with frozen sauce servings). Enjoy generous tastings while you watch.