February 28, 2025 - Braising
February 28, 2025 - Braising
Discussion by Chef Vincent Nattress
· Braising 101
o What do we braise and why?
o Protein in braising
o Vegetables in braising
o Making a sauce for your braise with the reduced braising liquor
o Appropriately sized mire poix; depends on the cooking time
· Demonstration: How to prepare and sear meat
CLASS DETAILS
Each class includes:
90 minutes of cooking instruction
Family-style farmhouse lunch
2 glasses of wine per person
Coffee or tea service
LOGISTICS
Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided for the class instruction.
CANCELLATION/ REFUND POLICY
Your purchase of a class is non-refundable. All payments are final. If you find yourself unable to attend after making your purchase, you may transfer the ticket to someone else.
Classes may be cancelled if we have fewer than 4 participants. If we must cancel, we will contact you on the Friday before the class. You will be offered the opportunity to apply your purchase to a different upcoming class.