The phrase “pressure cooking” brings to mind a number of different thoughts: weird gadgetry, retro recipes, and gloopy kitchen explosions. But once you’ve seen what a good pressure-cooker can do, you’ll never spend hours babysitting your braise again. In this class, Laura Pyles will be teaching us how to safely use a pressure cooker on a variety of different dishes: herbed chicken broth; Coca Cola and adobo-braised pork shoulder with spring slaw; whole braised kabocha squash and shallot bisque with brioche croutons; gigante beans with piquillo peppers and tomatoes; garlic hot sauce; and salted caramel cheesecake.
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.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.