It’s dark, it’s rainy, it’s winter. And what better way to simmer away the cold Seattle months than with a braise? Becky Selengut will help you master the weeknight braise, while showing you which cuts of meat are great for braising, how to build complex layers of flavor, and how to safely use a pressure cooker or Instapot. You’ll make coffee and chocolate-braised short ribs with fire-roasted tomatoes; herb salad; and creamy celery root puree. Please note: A pressure cooker is highly recommended to take this class so that your braise will be done within the timeframe allotted.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.