It’s dark, it’s rainy, it’s winter. And what better way to simmer away the cold Seattle months than with a braise? Our favorite in our series focusing on techniques, this class will help you master the braise. Nicco Muratore will show you which cuts of meat and vegetables are great for braising and how to build complex layers of flavor. You’ll make Baharat-braised short rib with pomegranate molasses; braised chicken thighs with olives, capers, and white wine with polenta and pine nut gremolata; braised beets with meyer lemon labneh, orange and walnuts; and finish with cider-braised apples with whipped cream.

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.