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Braising Basics
Saturday, February 27 2010, 10:00am - 12:00pm
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Braising is a form of slow cooking for maximum flavor. The original “make-it-ahead” cooking technique, as the dish only gets better the next day. Menu: boeuf à la mode (beef braised in red wine), osso buco with toasted pine nut gremolata, braised fingerling potatoes, and carrots with shallots, sage and thyme.

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Location : Co-op Community Learning Center and Cooking School
Contact : Instructor: Julie Tharalson

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Cancellation Policy:
Please call if you are unable to attend. Fee is non-refundable and classes are
nontransferable with less than a 48-hour cancellation notice. We reserve the right to cancel classes with enrollment of eight students or less.
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