Sasseville to talk sauces at Expo [UPDATED]Published 10:39am Monday, September 10, 2012 Updated 12:41pm Monday, September 10, 2012
By Seth Johnsontorn
For those who would like to learn how to add a little extra flavor to ordinary food and mix things up in the kitchen while keeping everything on the healthy side, professional chef Fred Sasseville will put on a cooking demonstration at the In Good Company Women’s Expo.
The expo will take place Saturday, Sept. 22 at the Fergus Falls Community Arena. The free event will feature classes, panels and activities for women from all walks of life. More than 50 vendor booths will be on site where women can shop around for a wide variety of products.
Sasseville will focus on light, healthy, easy ways to improve foods like chicken, steak, fish and salads.
“My focus will be on ways to improve simple weekdays meals,” he said. “Sauces and gravies are such a common factor for everybody. I want to teach people how to get away from their grandma’s old lumpy gravy.”
Sasseville attended Le Cordon Bleu cooking school several years ago and has been cooking professionally for seven years. Although he is probably best known for his croissants, Sasseville said it wouldn’t be practical to demonstrate the way in which they are made.
“It takes 24 hours to make the croissants, and it’s a really involved process,” he said. “That’s not something that lends its self to being done in public.”
Sasseville will be able to bring about more simple, immediate results while cooking sauces and gravies.
“I don’t want to get too fancy,” he said. “I want people to be able to watch the demonstration and say, ‘I can do that.’”
Other area residents who will put their cooking on display will include PioneerCare’s expert chef Scott Meldahl, Ten Mile Lake Steakhouse’s Vicki Lee and The Daily Journal’s own Sandy Albertson. Cooking demonstrations will begin at 10 a.m.