Semester at Braise 101 - Spring 2025 (Wednesdays)
Semester at Braise 101 - Spring 2025 (Wednesdays)
Are you a talented home cook looking for a more extensive option to hone your culinary skills?
Become a student in our Semester at Braise. This hands-on ten-week course covers the fundamentals of cooking and baking as well as menu planning and wine pairing. Classes are conducted Wednesday, March 5th thru Wednesday May 7th, 2025.
Each student will receive a culinary textbook, chef coat, and apron. Students will be required to bring a knife kit to class.. Following your 10 week course the the class will culminate in a Graduation Dinner where you and your classmates will create a four-course meal with the chefs of Braise for your friends and family
In the event of Student absence, we also allow students to attend an alternate-day class, when space allows.
Classes will be held on Wednesday evenings from 6 p.m. -9 p.m.
Although many of the topics covered throughout the semester are similar to those in our Braise Basics series, all semester classes are more expansive and rigorous.
Cancellation Fee Policy:
60 or more days notice: $150, 21 - 59 day notice $250.
Less than 21 days: non refundable unless we are able to fill cancelled spot.
Semester at Braise Syllabus
Knife Skills & Butchering: Learn how to properly hold, use & sharpen a knife, product identification of primals & cuts of animals, trussing & tying poultry & larger cuts of meat. Learn which cuts are best suited for different cooking techniques.
Stocks & Sauces: Learn how to make chicken, brown meat, vegetable & fish stocks & how to turn stocks into demi-glaces and classical sauces.
Reductions, Vinaigrettes & Purees: Use modern sauce making techniques to enhance overall flavor profiles of a dish. Modern sauces use fresh & seasonal ingredients to highlight simple & clean flavors.
Meat & Fish: Learn how to saute, poach, grill braise & roast meat, poultry & fish. Learn how to filet fish & how to carve & cut proteins.
Pasta: Make fresh pasta, ravioli, gnocchi, fillings & simple sauces.
Vegetables & Grains: Learn about the seasonality of vegetables & how to extract the most flavor by blanching, poaching, grilling, sauteing & roasting. Also learn about various grains & modern uses in salads, sides & main course.
Bread: Learn bread starters, how to make flat breads, loaf breads & rustic breads.
Pastry: Learn various doughs, tarts, custards & caramel. Learn about various ingredients & how to substitute with recipes for the desired outcome.
Menu Planning & Wine Pairing: Learn how to construct a menu & how to pair menu items with wines. Learn about grape varietals & how to properly taste wine.
Graduation Dinner: As a culmination, students prepare a meal with the chefs of Braise for friends & family. Each student receives 2 tickets. Additional tickets can be purchased for $50/each.