NEW! Semester at Braise: "9 Week Culinary Boot Camp"
Are you a talented home cook looking for a more extensive option to hone your culinary skills? Become a student in our first ever "Semester at Braise". This hands on nine-week course will cover 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.
Tuesday, March 11: Food & Your Health, "The Mediterranean Diet" - $35 SOLD OUT
Join Lisa Reitmaier, health advocate and sister of Dave Swanson, chef and owner of Braise Restaurant, as they explain and demonstrate how to incorporate the Mediterranean diet into the Midwestern mentality. Learn about the importance of healthy fats and omega-3's as well as how to prepare Mediterranean dishes!
Friday, March 14: Whiskeys Around the World - $40 SOLD OUT
In anticipation of St. Patrick's Day, we welcome Richard Serrano of L'Eft Bank Wine Company to educate us on the complexities of whiskey. We will sample and explore scotches, bourbons and ryes as Richard explains the basic grains and wood treatments amongst various countries' recipe styles. Whiskey isn't just for the green-blooded anymore!
Tuesday, March 18: Food & Your Health, "Time to Get Raw" - $35
We're keeping it Raw! Learn how incorporating raw food into your diet can increase your energy while decreasing your waistline, mood swings and inflammation. Nutrition advisor, Maria Viall, will explain the what, whys and hows while highlighting how to avoid common pitfalls to eating the raw way.
Learn easy-to-make raw dishes and desserts while tasting all the delicious samples during this fun and informative class!
Wednesday, March 19: Braise Basics, "Knife Skills" - $45
In this hands on class Chef Chris Stoye will teach you classic cuts, knife techniques, how to properly handle and sharpen you collection of knives while also instilling confidence in being a safe and efficient at-home chef.
Friday, March 21: "From Bean to Bar - The Omanhene Chocolate Story" - $35
Join Steve Wallace, founder of The Omanhene Cocoa Bean Company, for a journey to Ghana, West Africa. Learn how cocoa is grown and processed. Sample cocoa butter and cocoa liquor, see raw and roasted cocoa beans, cocoa cake and powder and learn how a chocolate bar is made.
Tuesday, March 25: Braise Basics, "Bread 101" - $80
In this hands on class join Dave Swanson, chef and owner of Braise Restaurant, as he guides you through the basics of making our ciabatta and focaccia breads. You will also learn about flours, yeasts, starters and how to proof and bake breads at home.
Wednesday, March 26: Food & Your Health, "Dairy Free in the Dairy State" - $35
Join health experts, Maria Viall and Sarah Philipp, as they teach us how to go dairy-free in the land of Cheeseheads. Learn about dairy free alternatives to cow's milk as well as the differences between raw and pasteurized dairy. We certainly love our dairy here in Wisconsin but we might just have to consider that we sometimes have too much of a good thing!
Please check back for April, May and June classes! Class list will be posted no later than March 15th!
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.