Bozeman Magazine

Sauces are the secret to transforming any dish, and this March, Chef Michael Fekete will teach you how to master them. In this interactive class, you'll learn the foundations of sauce-making, starting with a basic roux and progressing to three classic French sauces: Hollandaise, Béarnaise, and Beurre Blanc.

Chef Michael will guide you through each step, from perfectly balancing flavors to achieving silky, restaurant-quality textures. Whether you're topping veggies, enhancing proteins, or elevating brunch favorites, these sauces will become your go-to culinary companions.