It’s a well kept kitchen secret; braising makes heroes out of weekend cooks. There is no other technique that asks so little yet gives so much back! Roasting requires more finesse and accuracy but the results are equally gratifying. Oleana’s Chef de Cuisine, Cara will discuss which cuts of meats and what type of vegetables do best with these two different styles of cooking. Recipes include Braised Lamb Chops & Carrot Tabouleh; Roasted Leg of Lamb with Turnips & Honey; and Sweet Potatoes with Tahini, Pine nuts & Zhoug. You will be happily anticipating a snowy day so you can spend time at home practicing these classic, winter-style techniques.
Cara Chigazola-Tobin, Chef de Cuisine, Oleana
Cancellation Policy: This class is non-refundable after March 4, 2016.