Date: January 10th 2026
Time: 2-6PM
Skill Level: Beginner
Take-home: Printed recipe, braising tips, and storage/freezing guide
Class Summary: This class introduces students to the essentials of braising, beginning with why tougher cuts like short ribs become tender and luxurious through slow cooking. Guests learn the differences between bone-in and boneless cuts and how connective tissue and collagen respond to long, gentle heat. The course then dives into building flavor through proper seasoning, searing, and layering classic aromatics such as onion, carrot, celery, garlic, and herbs. Students explore the core steps of braising, including choosing the right pot and liquid, deglazing to incorporate fond, understanding liquid-to-meat ratios, and comparing oven versus stovetop techniques. Sauce work covers reduction, straining, skimming fat, and balancing acidity before finishing with plating guidance, including serving with mashed potatoes, adding herb garnishes, and selecting complementary wine pairings.
Date: January 10th 2026
Time: 2-6PM
Skill Level: Beginner
Take-home: Printed recipe, braising tips, and storage/freezing guide
Class Summary: This class introduces students to the essentials of braising, beginning with why tougher cuts like short ribs become tender and luxurious through slow cooking. Guests learn the differences between bone-in and boneless cuts and how connective tissue and collagen respond to long, gentle heat. The course then dives into building flavor through proper seasoning, searing, and layering classic aromatics such as onion, carrot, celery, garlic, and herbs. Students explore the core steps of braising, including choosing the right pot and liquid, deglazing to incorporate fond, understanding liquid-to-meat ratios, and comparing oven versus stovetop techniques. Sauce work covers reduction, straining, skimming fat, and balancing acidity before finishing with plating guidance, including serving with mashed potatoes, adding herb garnishes, and selecting complementary wine pairings.
