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Foundations of Cooking Class 3 - International Braising

In this class we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us for all 6 or for those you choose.

This series of classes is offered on Friday mornings; May 22, 29, June 5, 12, 19, 26 - 10am to 2pm  

Class 3/ June 5th - Braising, International flavor profiles, meringues

Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Potatoes Dauphinoise
Pavlova - Meringue cake with whipped cream and fruit

Later Event: June 5
Farm Dinner!