In this class Chef Darin Gagner will teach you the principles of Braising and how to maximize flavors from low and slow cooking. A combination cooking method, food is seared first at high heat and then finished with liquid at low temperatures, creating a tender entree with its own sauce. Menu includes Brisket stracotto with pancetta, mushrooms, and creamy polenta, Butter braised greens and radishes with farro brown butter breadcrumbs, and Dry brined and braised chicken thighs with olives, raisins, and herbs!