Mastering Braises and Roasts

About this event

Date: Thursday, November 5

Time: 6-8:30pm

Capacity = 12

Description:

Unlock the secret to rich, restaurant-worthy comfort food that’s surprisingly approachable to make at home. In this hands-on class, you’ll master two foundational techniques every home cook should know: low-and-slow braising for melt-in-your-mouth tenderness and high-heat roasting for deep caramelization and crisp, golden textures.

We'll showcase these techniques on both meat and vegetable dishes. Braises and roasts are ideal for both entertaining and meal prep: braises can be made ahead (and often taste even better the next day!), while slow cooking can transform tougher, more affordable cuts of meat into something exceptionally tender and flavorful.

Come hungry, as we’ll finish class by sitting down together to enjoy a hearty feast paired with wine!

On the menu: *( Menus are subject to change based on market availability)

• German braised red cabbage and apple

• Roasted smashed potatoes with everything sprinkle

• Braised white beans, fennel and greens

• Braised turkey Legs

• Roasted spatchcock chicken

Your class includes:

• 2.5 hours of hands-on instruction

• All ingredients and equipment

• Professional chef instruction

• A multi-course menu

• A sit-down, family-style meal

• Recipes and techniques to recreate at home

Registration closes two days before class begins, as our chefs need time to shop and prep. We do our best to accommodate dietary restrictions and allergies whenever possible. If a request cannot be accommodated for a particular class, we’ll contact you directly. For guests 21 and over, complimentary wine will be served during the seated dinner portion of class. Please do not bring outside alcohol; we ask that all guests consume responsibly.

From Apples to Zucchini Cooking School