Upcoming Braise Culinary School Classes

 

If Purchasing a Specific Class as A Gift: When checking out, please denote that the purchase is a gift and the name of recipient. If you would like us to send the gift card directly to the recipient please include his or her address. If not, we will send the gift card to the purchaser. 

We also sell gift cards that can be used for any Culinary School class. 

  

SPRING 2016: "A Semester at Braise" - $1500

SOLD OUT, PLEASE SIGN UP FOR WAIT LIST. FALL SEMESTER REGISTRATION WILL OPEN  IN JUNE. 

All Spring Semester classes will be held from 6-9pm on Friday evenings. 

Click here to see the class schedule and syllabus 

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. Each student will receive a culinary textbook, chef coat and apron as well as the option to purchase a basic knife kit from Fein Brothers. Finally, 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.  

 

Thursday, February 4th "Superbowl Snacks" - $65

 Join Chef Dave Swanson in this hands on cooking class and get ready for the big game as you learn eclectic twists on classic finger foods. Impress your friends with snacks that are fit for rowdy football fans and fancy foodies alike!  SOLD OUT, PLEASE SIGN UP FOR WAIT LIST.

 

Friday, February 12th "Diner & Dessert Made for Two" - $250

 Join Dave Swanson, owner of Braise, in this hands on class designed for two. Dave will teach you and your sweetheart how to make a decadent chocolate dessert. After class you will head out to our dining area and enjoy a three course meal. Once your desserts are baked to perfection we will serve them as your final course. Each couple receives a bottle of wine to share at the beginning of the evening. *Price is per couple SOLD OUT, PLEASE SIGN UP FOR WAIT LIST.

 

Saturday, February 13th "Dinner & Dessert Made for Two" - $250

 Join Dave Swanson, owner of Braise, in this hands on class designed for two. Dave will teach you and your sweetheart how to make a decadent chocolate dessert. After class you will head out to our dining area and enjoy a three course meal. Once your desserts are baked to perfection we will serve them as your final course. Each couple receives a bottle of wine to share at the beginning of the evening. *Price is per couple SOLD OUT, PLEASE SIGN UP FOR WAIT LIST.

 

Thursday, February 18th "One Pot Classics" - $65

 In this hands on class Chef Dave Swanson will help you prepare for the cold months by teaching you how to make hearty dishes such as Coq Au Vin, Pozole & Kohlrabi Curry! Bring tupperware with you to take home your culinary creations! SOLD OUT, PLEASE SIGN UP FOR WAIT LIST.

 

Thursday, February 25th "Indian Food" - $65

 Join Chef and Owner, Dave Swanson, in this hands on class as he teaches you how to make classic Indian dishes. Learn how to make Curry Dal, Garlic Naan and Tikka Masala. SOLD OUT, PLEASE SIGN UP FOR WAIT LIST.

 

Tuesday, March 1st "Vietnamese Favorites" - $65

Join Chef Jarid Bacon on a culinary visit to Vietnam! In this hands on class Chef Bacon will guide you through the exciting flavors of a Vietnamese Bouillabaisse and teach you how to make his award winning, and Vietnam's quintessential sandwich, the banh mi. Enjoy learning about the classic culinary combination of soup and salad with a unique twist! Remember to bring your Tupperware so you can take your hard work home to share it with your friends and family!

 

Thursday, March 3rd "Cajun Cuisine" - $65

Join Chef and Owner, Dave Swanson, as he teaches you about the cuisine that inspired his love for American regional cooking. Join Dave as he teaches you how to make some of the classic Cajun dishes he learned while working at Commander's Palace in New Orleans.  

 

Thursday, March 10th "Knife Skills" - $45

In this hands on class, Dave Swanson, chef and owner, will teach you classic cuts, knife techniques, how to properly handle and sharpen your collection of knives while also instilling confidence in being a safe and efficient at-home chef. 

 

 Thursday, March 17th "Stocks & Sauces" - $65

In this hands on class join Dave Swanson, chef and owner, as he guides you through creating classic sauces like buerre blanc, mayonnaise, vinaigrettes and more. You'll also receive an introduction to veal, chicken and fish stocks from bare bones! Make sure to bring tupperware so you can bring your stocks & sauces home with you!

  

Thursday, March 24th "Mexican Street Food" - $65

One of Chef Dave's favorite cuisines! Learn how to make Tamales as well as Sopes in this hands on class. We will also make Horchata, the famous rice drink. Buen Comer!

 

Thursday, April 7th "The Mediterranean Diet" - $65

Learn how to cook fresh fish and veggies using healthy fats such as olive oil. This class will focus on the use of herbs and spices in lieu of salt to flavor dishes. Leave this class with healthy recipes the whole family will enjoy! 

 

 

Thursday, April 14th "Homemade Pasta" - $65

Demystify this classic Italian staple in this hands on class as we make fresh pasta and ravioli. We will explore fillings such as the classic Ricotta and herb. Gnocchi, the famous dumpling made with potato, will be taught as well. Make sure to bring tupperware so you can take your pasta home!

 

 

Thursday, April 21st "Modern Vegetarian Cooking" - $65

Learn how to cook with nutrient dense ingredients such as farro, kale, mushrooms and beets to make delicious dishes than can be served as mains or sides! Learn how to add flavor to veggies with different with cooking methods such as poach, saute and roast. 

 

Advanced reservations required. A one-week (7 days) cancellation notice is required for a refund. No refunds or credits will be issued with less than one week’s cancellation. All classes are held at Braise Restaurant & Culinary School unless otherwise noted.