We only have one spot left in our Taking Stock and The Joy of Braising classes - contact Kathy at kathy@triaculinarystudio.ca for more info.
Taking Stock
Sunday, Nov. 22
1 p.m.
The foundation for soups, sauces and many other dishes, learning how to produce your own stock will transform your cooking.
In this class, Kathy will go through the fundamentals of producing vegetable stock, fish stock and chicken stock. The class will finish with a risotto lesson and guests will sit down with a glass of wine and a steaming bowl of risotto.
Cost:
$65 + tax
The Joy of Braising
Sunday, Nov. 29
1 p.m.
Learn how to produce succulent, fork-tender meat dishes through the magic of braising. This class will build upon the Taking Stock class, showing guests how to use stock to turn an inexpensive cut of meat into something extraordinary.
In this class, we’ll execute a pork, beef and chicken dish.
Cost:
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