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CLASS: Braising and Roasting Primer

November 6, 2013 @ 6:00 pm - 7:00 pm

| $55.00

Join award-winning cookbook author, editor and cooking teacher Molly Stevens to learn the basics of two of the oldest–and most essential– cooking techniques, and explore the differences (and a few similarities) between the two. Mastering these fundamental methods of transforming ingredients into delicious meals is the cornerstone of any good cook’s repertoire. Molly has earned James Beard and International Association of Culinary Professionals (IACP) awards for her cookbooks, and was honored by Bon Appétit magazine and the IACP as “Cooking Teacher of the Year.” Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy.

Menu: Sear-Roasted Pork Tenderloin with Fennel Two Ways; Pork Loin Braised in Milk; Whole Roasted Cauliflower with Creamy Anchovy Vinaigrette; Potatoes, Cauliflower and Cabbage Indian-Style; Slow-Roasted Grape Tart


November 6, 2013
6:00 pm - 7:00 pm
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