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.
Chefs, vintners and friends from the Bay Area are thrilled to welcome Jacques Pépin to the Napa and Sonoma Valleys as we join him in commemorating his 90th birthday with an 11-day series of special celebrations.