Join chef and cooking instructor Darin Gagner to learn how to cook low and slow to get the most out of meat, poultry, and vegetables. Braising uses a combination of searing, flavorful liquids, and time to transform tough cuts and gently cook delicate foods.
The menu includes: Butter braised greens and radishes with farro and brown butter breadcrumbs, Dry brined and braised chicken with olives, raisins, and herbs, and Braised pears with caramel, white wine, and pistachios.
Class is limited to 10 students and includes dinner. Please note that class reservations are non-refundable.