About
Nothing says cozy like a nice winter afternoon braise. Learn all about braising – why you’d choose this versatile cooking method, what cuts of meat work best for it, and what techniques to use for the best results.
While going over these concepts, you also will be tending an ongoing braise, starting a new one using a nifty short-cut method, and building out a final dish with the results of each for a tasty game of "Compare the Braise."
Goals
Learn about the following through discussion, demonstration, and hands-on cooking:
- What sets apart braising as a cooking method; fundamentals of the cooking method
- Equipment needed for braising
- Why certain cuts of meat work so well for braising
- Basic knife skills
- Braising shortcuts
- Evaluation criteria
- Hands-on cutting, searing, sweating, sautéing
Foundation Series Overview
This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
Details:
- Registration closes Thursday, Feb. 2
- A $40 materials fee is included in the cost of the class.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Please click here for BARN's current COVID-19 health & safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
Instructor
Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today.
Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors.
In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.
