Braising Boot Camp
Seats available: 0
Sunday 02-25-2018
10AM - 4PM


Instructor: Sam Goldbroch
Braising is the perfect cold-weather cooking technique, focused on low-and-slow simmering to create über-tender meats and vegetables. Join us for this global journey while we create ultimate one-pot meals.
Osso Buco with Toasted Pine Nut Gremolata and Polenta; Spicy Soy-Glazed Short Ribs with Jasmine Rice; Cassoulet (Classic French Dish of Sausage, Pork Shoulder, Duck Confit and Beans); Curried Vegetable Stew with Naan Bread.
Skills Covered in Class Include: Understanding Braising Techniques; Selecting Meat for Braising; Deglazing; Working with Aromatics, Fresh Herbs and Spices; Getting Familiar with Italian, Asian and French Ingredients; Steaming Rice; Cooking Dried Beans; Balancing Flavors.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people.
1-week cancellation policy.