To Braise or Not To Braise!
Braising is a must for cold-weather cooking and a foundational skill for every home cook. In this hands-on class, learn essential techniques as well as the benefits that braising brings to hearty, flavourful winter meals. You will braise both meat and vegetables for a delicious, well-rounded braised meal.
MENU: Greek Braised Chicken with Potatoes, Olives & Lemon, Mediterranean Salad, Braised Winter Fruits
INSTRUCTOR: Chef Lisa Eckhardt
CLASS TYPE: Hands-On | Signature
DATE & TIME: Wednesday, February 18, 6:00 PM
What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2-3 hours, unless otherwise noted above
- Hands-on classes are limited to 12 students.
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
RELISH RECIPES are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.
