Let’s parse the time needed to cook typical dinner dishes: If sliced into bite-sized pieces, meat takes about eight minutes; most seafood requires about six minutes. For vegetables, if they are first steamed for four minutes, it is about two additional minutes in the skillet. Well, that is less than 15 minutes, so why the conventional extra-long time needed to cook typical dishes? In most cases, it is because of the time needed to prepare the sauce that imparts the flavor, look and appeal to the finished dish. Think of any number of sauces—curry, marinara, salsa verde, salsa roja—each requires 30 minutes or longer to cook. So, how does one reduce the time needed to cook a dish using such sauces? Gopal Kapur will share prep and storage methods for a dozen master sauces representing a variety of cuisines. He will prepare four and cook a number of dishes for the enjoyment of the class. Recipes will be provided. Limited enrollment.