(SOLD OUT)
Braising is simmering food (on the stove or in the oven) with a flavorful liquid which will be reduced at the end to create a sauce. Here we will use the technique in three separate courses (poaching is the term used for braising fruit) to really get the hang of it.
Mussles with White Wine, Garlic, and Tomatoes
Braised Chicken Legs with Balsamic Vinegar
Potatoes Dauphinoise
Price: $140 Per person
Location: Shelleys' Table, Lambertville