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WHAT’S FOR DINNER? Quick Braising for Chicken, Pork, and Beef Wednesday , March 31, 2010 6:30-9:00pm Traditional braises-slow simmered meat and rich flavorful liquid in a pot- can take a long time. Haven’t planned ahead? You can still get tender beef, chicken or pork and sauce all in one pan with this quick braising method. Learn to braise when we make Orange Braised Chicken with Crisp Prosciutto over Creamy Polenta; Pork Chops with Sweet Onions, Capers, and Vermouth over buttery noodles, and Beer-Braised Sirloin Tips with a Mushroom Sauce over Garlic Mashed Potatoes. All of these are perfect for a winter meal! Chef Lowe teaches valuable cooking techniques. Demonstration Instructor: Chef David Lowe $ 48.00 per person   |