Demonstration-style class with opportunity for hands-on participation. Includes full dinner.
Learn the nuances and advantages that low heat cooking methods bring to the table. Work with chef Darin Gagner while we poach, sous vide, and braise. This class involves a detailed lecture along with the hands-on instruction to master the lost art of taking it low and slow.
The menu includes: Romaine and Bibb Salad with baby potatoes, sous vide egg, and bacon lardons, Braised chicken thighs with olives, raisins, and herbs, and Butter poached prawns with a spicy tomato and fennel broth.
Class is limited to 10 students. Please note that class reservations are non-refundable.