After a summer filled with grilling, what better way to cook away the fall blues than lowering the heat and taking your time? Join Neil Duncanson for this class on the art, science, and alchemy behind various low-heat cooking methods. You’ll learn how to build flavors through marinating, brining, seasoning and slow cooking as you make duck confit with sous vide eggs, French green lentils, griddled greens, and winter citrus; slow-roasted acorn squash with Thai basil, cashew butter dressing, and puffed black rice; and adobo-braised beef cheeks with spicy cabbage slaw and avocado crema.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.