Learn at L’OCA
Pasta Sauce, From Scratch
Things to know
A welcome glass of prosecco or non-alcoholic beverage 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.
What we’ll cover
Tired of jarred sauces?
Learning how to make your own pasta sauces from scratch is a lot like a choose-your-own-adventure novel: once you've mastered the basics, you can take your sauces in deliciously surprising and almost unlimited directions.
Join Chef Jaclyn Beckmann, one of the culinary masterminds behind L'OCA's Gourmet Meals, for a hands-on pasta sauce workshop.
This class will not only empower you to master three basic sauces, but also inspire you to develop your own unique and exciting flavour combinations.
In Pasta Sauce, From Scratch, Chef Jaclyn will first guide you through building a classic Marinara.
Then, she'll demonstrate how easy it is to adapt this foundational sauce to create even more specialized versions, such as Bolognese, Arrabiata, and even a Vodka Rosé!
Next, Chef Jaclyn will introduce you to the fundamentals of creating a Puttanesca, loaded with your choice of olives, capers, garlic, tomatoes, peperoncini, herbs, and/or anchovies.
Lastly, Chef Jaclyn will help you discover the simplicity of herb-based sauces, like a Basil Pesto and a Salsa Verde.
Throughout the class, you'll first learn to better taste each ingredient individually, experiment with different flavours as you create three unique sauces, and gain more confidence in building delicious and creative sauces on your own at home.
Upcoming classes
Pasta Sauce 101: February
- Pasta Sauce, From Scratch: –
About your instructor
Chef Jacklyn Beckmann
Chef Jaclyn Beckmann grew up in St. Albert and has since worked her through some of Edmonton’s best kitchens.
While in culinary school, Chef Jaclyn became involved in everything she could; from catering large events to becoming the Vice President of The Culinary Committee for the Rocky Mountain Wine and Food Festival to assisting with the Gold Medal Plate Awards and even becoming a Front of House Leader.
After graduation, Chef Jaclyn worked her way up to become the Sous Chef at DOSC, and began creating her own menus, while gaining the confidence to start her own catering business on the side.
Before joining the culinary team at L’OCA, Chef Jaclyn's creativity continued to flourish as Head Chef at The Art of Cake, where she created up menus for a daily lunch service, weekend ‘speakeasy’ events, wine-paired meals, and more.