It’s a well kept kitchen secret; braising makes heroes out of weekend cooks. There is no other technique that asks so little yet gives so much back! Roasting requires more finesse and accuracy but the results are equally gratifying. Oleana’s Chef de Cuisine, Cara will discuss which cuts of meats and what type of vegetables do best with these two different styles of cooking. Recipes include Braised Lamb Chops & Carrot Tabouleh; Roasted Leg of Lamb with Turnips & Honey; and Sweet Potatoes with Tahini, Pine Nuts & Zhoug. You will be happily anticipating a snowy day so you can spend time at home practicing these classic, winter-style techniques.

Instructor: Cara Chigazola-Tobin, Chef de Cuisine, Oleana

CLICK HERE to REGISTER for Braising Versus Roasting

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

We hustle to get the café ready for these special evening events and open the doors for first-come first-serve seating at 6:15pm. See you then!