Down to the Bone-Braising and Roasting

No single cooking technique measures the skill of the cook as does braising and roasting. As we slowly and gently cook these items we tenderize, add flavor and invoke the feelings of the hearth and home. While the techniques in these recipes vary only slightly, the dishes are deliciously individual and unique.

Students will prepare: Roasted Chicken and Butter Lettuce Salad, Lamb Shanks in Zinfandel and Orange, Mint and Coriander Studded Tuna with Tomato and Mint, Roasted Mushroom Stuffed Beef Tenderloin.

Saturday March 12th at 11am

Fee: $60.00 each