Cooking Class - Sauces for Seafood and Poultry

Learn how to craft simple sauces that turn dinners into events.

Chef Laura will show you how to create simple, one-pan sauces completely from scratch using high-quality ingredients.

She will then show you how to recreate these same sauces with varying combinations of wines, vinegar, stocks and herbs for an infinite number of easy sauce options to make at home. In this hands-on class, you can look forward to cooking up pan-seared scallops with a white wine, lemon and cream sauce, chicken piccata or marsala, and poached pears with mascarpone filling.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 3
  • Maximum Guests 12
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Couples, Group, Italian, New American

Reviews guests left for this experience



17 Dec 2016

The cooking class that I participated in in DC was fantastic! It felt more like a dinner party with a professional chef preparing dinner for us. The class had a very relaxed and friendly environment and we were able to get involved in the preparation process as much as we liked. I'd recommend these cooking classes, especially for a smallish dinner party or a date night :-)

Reviews guests left for other experiences with Chef Laura



17 Jan 2020

What a fun night! Chef Laura was an excellent teacher and host. We honed our knife skills chopping up veggies for the soup, stuffed mushrooms, and sauce. We learned all about different types of mushrooms and how to clean and cook them. So many things to learn! And in the end, the meal was delicious and we had plenty of leftovers to take home along with the recipes. (My mother-in-law was also pleased that she and Chef Laura attended the same university... LOL.)



16 Sep 2019

Chef Laura was a wonderful host. We learned a ton that we could use beyond the class, and the food was delicious. Big fun.

Meet your chef

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Chef Laura Verified chef

Chef Laura grew up in a food-industry Italian family in Pennsylvania, and attended Penn State before working as an accountant in Washington D.C. In 2008, she traveled to Italy to learn classic pasta making, and was hooked. Shortly thereafter, Chef Laura attended L'Academie de Cuisine where she learned French cooking methods, and in 2009 she began working as a personal chef. Chef Laura enjoys teaching proper cooking techniques rather than particular recipes.

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