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September 30, 2016

Mastering The Braise Cuisine Couture Cooking at The Center

When:
July 10, 2014 @ 10:30 pm – July 11, 2014 @ 12:00 am
2014-07-10T22:30:00+00:00
2014-07-11T00:00:00+00:00
Where:
The Center for Rural Development
2292 U.S. 27
Somerset, KY 42501
USA
Cost:
$25 per class or $250 for entire series
Contact:
Laura Glover
606-677-6000

Mastering the Braise

Learn how to braise and stew meat: Beef Goulash, Beef Stew, Spaetzle, and Braised Lamb Shanks.

Braising comes from the French word “braiser” and is a combination cooking method that uses both dry and moist heat. Braising of meat is sometimes referred to as “pot roasting,” although some chefs make a distinction between braising and pot roasting.

Register now for Chef Mete Sergin’s Mastering the Braise and get started cooking!

Enjoy fun, hands-on experience and personalized instruction from Chef Mete. Sample foods and take home recipes.

Cooking Classes Flyer 2014 FINAL-1