Braising is a form of "wet" cooking. Braised food is simmered, covered, with a moderate amount of liquid which later is usually reduced to become a sauce. This class can be taken separately or as part of the foundations course.

Menu:

Seasonal Braised Mussels

Braised Chicken Thighs with Balsamic and Thyme

Braised Pears in White Wine with Sabayon Sauce

When: March 3rd, 10-1:30pm

Where: Shelley’s Table

Limit: 6 cooks

Cost:

Adults (18 and over): $140 per class, $500 for course (4 classes)