Stews and Braising

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!

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  • Darryl P.

    I'm so looking forward to learning new ideas and information about cooking in the love of cooking

    March 6, 2014

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We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

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