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: Wednesday March 6th, 10-1:30pm
Where: Shelley’s Table, Lambertville NJ
Limit: 8 cooks
Cost: $140 per class