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*This is a hands-on workshop, you will learn through verbal instruction and hands-on participation*Please Note: This class starts at 5:15pm
PART 4 – Combination Cooking Methods: How to Braise, Stew and Fricassée.
~You do not have to take the other classes in order to attend this class!~
Welcome to Cooking 101! After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking Basics, and then “moist heat” methods in Part 3, we will now cover the classic “combination heat” cooking methods in Part 4. What defines the “combination” cooking methods? The initial use of dry heat to start the cooking process followed by moist heat to finish. We will be braising Classic Beef Pot Roast with Fingerling Potatoes, stewing Pork Chile Verde and making Julia Child’s famous Fricassée de Poulet à l’ancienne (Chicken with wine flavored cream sauce, onions and mushrooms).
Join us in our culinary classroom as Chef Curtis Smith walks you through these basic methods. You'll get hands-on practice, take home recipes, helpful tips and an education that will last a lifetime!
This is Part 4, the last workshop in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Parts 1, 2 and/or 3 are not required. If you missed previous Cooking 101 Workshops, keep an eye on the Kitchen Engine class calendar for the series to start again!
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
**PLEASE NOTE:
Due to rising costs of food and staffing, we are not able to issue refunds for cancellations within 7 days of a class date, including illnesses or otherwise. However, if you have someone who would like to come in your place, we are happy to accommodate them. Our full refund policy is included in the email you will receive prior to class.
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621 W. Mallon Ste 416, Spokane, WA, United States, Washington 99201
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