This class is sold out!
Boeuf Bourguignon, Moroccan Lamb Tagine, Chinese 5-Spice Spareribs, Pork Chile Verde, Thai Coconut Chicken Curry...what do all these have in common? Learn the technique of braising and suddenly have a whole world of recipes that are a part of your cooking repertoire. Conventional, organic, free-range, pastured, grass-fed...what's the difference?? What should you be eating and why? We will also discuss various cuts of meat and their appropriate preparations as well as good sourcing information. A delicious dinner compiled of the fruits of our evening's labor will be included. $95 for the 3-hour class. Sign up here!