Getting saucy on Seventh

Just got back from a class at Cooking Uptown, and I'm still buzzing. Maybe the wine contributed. But when the executive chef of the Meeting House (I know, it's in another neighborhood) is telling me that the cure for excess tannins in a red wine reduction is carrots, I'm paying attention. Or when Christopher Zion says if your Bearnaise sauce tastes eggy add a little butter, I'm all ears. Or when he says a leak helps keep your vegetable stock clear, this is stuff I have to know. The class was called "Sauces, Sauces, Sauces..." and lasted a little over two hours. Afterward the class of about 23 ate halibut, chicken breast and culotte (or tri-tip) steak with about six different sauces. And some wine. Did I mention the wine? The best part: Every last penny of the $50 registration fee goes to the Council For Children.