Culinary
Mother Sauces
Dish: baked mac and cheese garnished with green onions.
Description: Béchamel sauce is a classic white sauce made by cooking butter and flour together (a roux), then slowly whisking in milk until it becomes smooth and creamy. It’s one of the five “mother sauces” of French cuisine and is often used as a base for dishes like lasagna or mac and cheese.
Dish: sausage eggs benidict
Description: Hollandaise sauce is a rich, creamy emulsion made from egg yolks, butter, and lemon juice or vinegar. It’s one of the five “mother sauces” of French cuisine and is commonly served warm over foods like eggs Benedict, vegetables, and fish.
Dish: putine garnished with chives
Description: Espagnole sauce is a classic brown sauce made from a dark roux, beef or veal stock, and browned vegetables, often flavored with tomato paste. It is one of the five “mother sauces” of French cuisine and serves as a base for many rich, savory sauces.
Dish: chicken pot pie filling with drop biskit, garnished with rosmary sprig.
Description: Velouté sauce is a light, smooth sauce made by thickening a white stock (such as chicken, fish, or veal) with a blond roux (butter and flour). It is one of the five “mother sauces” of French cuisine and goes well with poultry, seafood, and vegetables like asparagus or mushrooms.
Dish: vodka pappardelle pasta with grilled chicken, garnished with shredded basil leaves.
Description: Tomato sauce is a classic mother sauce made from tomatoes, herbs, and seasonings. It is used in dishes like spaghetti, lasagna, pizza, chicken parmesan, and meatball subs.
Grlling
Dish: Grilled chicken with Caesar salad and croutons.
Description: Grilling is a cooking method that uses direct, high heat-typically from an open flame, hot charcoal, or a gas burner-to cook food quickly. The food is placed on a grate above the heat source, allowing intense heat to sear the outside, which creates a browned, flavorful crust through a process called the Maillard reaction. This method is commonly used for meats, vegetables, and seafood, and it often adds a distinctive smoky or charred flavor.
Frying
Dish: orange chicken garnished with toasted sesame seeds.
Description: Frying is a cooking method that uses hot oil or fat to cook food, usually creating a crispy, browned exterior while keeping the inside tender. It goes well with foods like potatoes, chicken, fish, and vegetables.
Roasting
Status: Coming soon.
Poaching
Dish: poached pear, Tuile cookie, chocoate and caramel sauce, vanilla ice cream, garnished with mint leaf.
Description: Poaching is a cooking technique where food is gently cooked in a liquid kept at a low temperature, just below boiling. This method is ideal for delicate ingredients like eggs and fish, as it helps them stay soft, moist, and evenly cooked without breaking apart or drying out
Steaming
Status: Coming soon.
Braising
Status: Coming soon.
Dish: ginger tomato ground beef over brown rice with apple cider donuts.
Description: ginger tomato sauce ground beef and white onions over brown rice, garnished with minced red fresno peppers, and green onions, with apple cider donuts as desert.
