About this Event
This cooking class at August Escoffier School of Culinary Arts will familiarize you with an essential cooking technique known as braising. This technique is an excellent way to transform bargain cuts of meat into some of the most flavorful of dishes!
Check-in is at 4:45 pm and we will start promptly at 5:00 pm.
Menu:
- Red Wine Braised Short Ribs- Beef short ribs, seared, then cooked in wine until very tender.
- Honey Glazed Parsnips- Sweet and crispy parsnips
- Potato Puree- Smooth potatoes perfect for soaking up braising juices!
- Horseradish Gremolata- a zesty, herbaceous condiment perfect for rish meats.
- Tarte Tatin- caramelized apples over pie crust
Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]
Where will the event be delivered?
The Class will take place in our kitchens near Hennepin Barbers and Moe's bagels. Our location near the laundromat is our lecture hall and admissions office.
Who do I contact with questions?
Please email our Home Cook Chef Instructor, Dallas Houle, at [email protected]
What is the cancellation policy?
Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.
The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.
*It is extremely rare for an event to be canceled due to weather.
Is there an age requirement?
Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.
Is there a dress code?
This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.
Event venue & nearby stays
Auguste Escoffier School of Culinary Arts, 637 S Broadway St, Boulder, United States
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