Hands-On Classes
Espagnole: The Mother Sauce Every Steak Deserves
Things to know
For 18+ only.
A welcome glass of prosecco will be served upon arrival, and additional beverages will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.
Espagnole: The Mother Sauce Every Steak Deserves is the first in a series focused on The five Mother Sauces that serve as the traditional starting points for nearly all other sauces in classical French cooking.
Of these five sauces, it is Espagnole (pronounced just like the Spanish word español) that is a little darker, a little deeper, full of character, and a foundation of classic steakhouse flavours.
Join us inside L’OCA Labs for a live demonstration class where you’ll learn how Espagnole Sauce serves as the foundation for several classic steak sauces, including:
- Sauce Bordelaise (red wine jus)
- Green Peppercorn Sauce
- Sauce Périgueux (mushroom and Madeira wine)
After a detailed mother sauce demonstration from Chef Fabricio Daros, it’s time to eat!
You’ll enjoy a tasting of each classic sauce served with a selected L'OCA Butchers' cut of AAA Alberta beef, alongside roasted potatoes, and sautéed vegetables.
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.