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Skill Focus: Braising

Course number : 2698   
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Learn to Braise! Braising is a cooking method that uses both dry and wet heat. The result is tender and flavorful meats and vegetables. Tonight’s menu will include: Simple Braised Root Vegetable Medley, Old Fashioned Pot Roast with Mashed Potatoes, Braised Pork Chops with Tomatoes and Sage, Red Wine Braised Beef Short Ribs. Materials: $15 at class.

Class Details

1 Sessions
Weekly - Wed

Roseville Center

Mayumi Tavalero 



Please read:  Please bring your chef’s knife, cutting board and apron with you. Class will divide into groups and prepare different recipes to share.

Class Fee: 


Material Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
1/29/2020 - 1/29/2020 Weekly - Wed 6:30 PM - 8:30 PM Roseville, Roseville Center  Map, Room: RVC-255 Mayumi Tavalero