Friday January 31

Winter Braising

Winter Braising

All Praise the Braise!

It’s time to head to the kitchen, turn on the burners and the oven, and enjoy the kind of low and slow cooking that’s just right for cold and raining days of winter. Chris Schwarz, Chef and Executive General Manager of our Tom Douglas Restaurants, with years of chef experience under his belt, will be here to instruct you in the art of braising. Braising is typically a combination of dry and moist heat cooking techniques where meat (or other food) is first browned over high heat, then cooked with some liquid in a covered pot over low heat until tender and luscious.

Chris will show you how to use three different meats—rabbit, beef, and lamb—in three different braises that are elegant enough for company and accessible enough for a family feast. As you watch Chris demo, you’ll enjoy substantial tastes of every dish, and we’ll give you all the recipes so you can warm up your home kitchen with the satisfying aromas of a braise.

What You’ll Learn:

Demo Only Menu:

  • Smoked Celeriac with winter squash-farro “risotto”—Braised celery root that is cold smoked and seared in butter served over toasted farro “risotto”.
  • Braised Rabbit Osso-Bucco Style with Fresh Pappardelle and Herb Gremolata—Chris will show you every step of the process including how to butcher a rabbit
  • Braciole with Polenta—Italian stuffed beef rolls, stuffed with bread crumbs, onions, garlic and Parmesan and braised with tomato—just like your Italian Grandmother would make it!
  • Lamb Shanks Greek-style with the fragrant flavors of olives, coriander, fennel and ouzo
  • Stuffed Potato Pancake—to serve with the lamb shank, Chris will show you how to make a spectacular potato pancake that’s stuffed with spinach, onion, and feta, browned until golden, and cut into wedges

If you have a question about this class, contact

Winter Braising

Hotel Andra
Friday January 31
6:00 - 8:00 PM
Enroll $95.00