Cooking 101: Intro to Cooking Methods Workshop – Part 4

PART 4 – Combination Cooking Methods: How to Braise, Stew and Fricassée.
~You do not have to take the other classes in order to attend this class!~
Welcome to Cooking 101! After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking Basics, and then “moist heat” methods in Part 3, we will now cover the classic “combination heat” cooking methods in Part 4. What defines the “combination” cooking methods? The initial use of dry heat to start the cooking process followed by moist heat to finish. We will be braising Classic Beef Pot Roast with Fingerling Potatoes, stewing Pork Chile Verde and making Julia Child’s famous Fricassée de Poulet à l’ancienne (Chicken with wine flavored cream sauce, onions and mushrooms).
Join us in our culinary classroom as Chef Curtis Smith walks you through these basic methods. You’ll get hands-on practice, take home recipes, helpful tips and an education that will last a lifetime!