In April, at the RI Food Bank’s Community Kitchen, Chef and co-founder Rollie Wesen demonstrated how to make roux and its application in Velouté and Gumbo.
RI Food Bank Community Kitchen
Chef and co-founder Rollie Wesen demonstrates
Chef and co-founder Rollie Wesen demonstrates
In April, at the RI Food Bank’s Community Kitchen, Chef and co-founder Rollie Wesen demonstrated how to make roux and its application in Velouté and Gumbo.
Celebrate with Jacques at the 10th Anniversary of the Julia Child Award on June 1 in Madison, CT.