Having food prepared and ready to go means more time to play all summer long. In this class, we’ll focus on making sauces that hold well either in the fridge or freezer.  Roasted Red Pepper and Hazelnut Romesco, Green Goddess Pesto, Thai Satay Sauce, Chimichurri and Market Fruit Chutney. We’ll serve the sauces on chicken, fish and beef as well as vegetables.