Event

tastemakers: simple sauces

In this two-hour course, instructor Michelle McKenzie will teach you five basic formulas (with suggestions for variations) for simple sauces and condiments that will diversify and elevate even the simplest of home cooking. With these recipes in your cooking repertoire, a fast but well composed meal is always within your reach.

vinaigrette of dijon, shallot, walnut oil

salsa verde

bagna cauda

charmoula

whipped creme fraiche (fresh horseradish; goat cheese; rose water)

About Michelle
Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle 18 Reasons, or on her blog, Flavor in Spades.