Béchamel, Espagnole, Tomato, Hollandaise, and Velouté: the five mother sauces that are the pillar of culinary training.  Put on an apron and stir some things up at this hands-on lesson covering the techniques behind each fundamental preparation. Chef Ryley McGillis will lead the way.  While the sauces simmer, you’ll get a behind-the-scenes tour of the Grand Bohemian kitchen – a spectacle almost as impressive as the flavor profiles you’ve just mastered.  And, of course, the wine. Take a peek into the Grand Bohemian Blending Room, then come back to the kitchen and savor small bites blanketed by each of your freshly made five sauces paired with wines poured by Andre Tamers of De Maison Selections.