Semester At Braise 101 - Fall 2026 (Wednesdays)
Semester At Braise 101 - Fall 2026 (Wednesdays)
Are you a talented home cook looking for a more extensive option to hone your culinary skills?
Become a student in our Semester at Braise. This hands-on ten-week course covers the fundamentals of cooking and baking as well as menu planning and wine pairing. Classes are conducted Wednesdays, September 9th thru November 11th.
Each student will receive a culinary textbook, chef coat, and apron. Students will be required to bring a knife kit to class.. Following your 10-week course the the class will culminate in a Graduation Dinner where you and your classmates will create a four-course meal with the chefs of Braise for your friends and family
In the event of Student absence, we also allow students to attend an alternate-day class, when space allows.
Classes will be held on Wednesday evenings from 6 p.m. -9 p.m.
Although many of the topics covered throughout the semester are similar to those in our Braise Basics series, all semester classes are more expansive and rigorous.
Cancellation Fee Policy:
60 or more days notice: $150, 21 - 59 day notice $250.
Less than 21 days: non refundable unless we are able to fill cancelled spot.
Semester at Braise Syllabus
Knife Skills & Butchering: Learn how to properly hold, use & sharpen a knife, product identification of primals & cuts of animals, trussing & tying poultry & larger cuts of meat. Learn which cuts are best suited for different cooking techniques.
Stocks & Sauces: Learn how to make chicken, brown meat, vegetable & fish stocks & how to turn stocks into demi-glaces and classical sauces.
Reductions, Vinaigrettes & Purees: Use modern sauce making techniques to enhance overall flavor profiles of a dish. Modern sauces use fresh & seasonal ingredients to highlight simple & clean flavors.
Meat & Fish: Learn how to saute, poach, grill braise & roast meat, poultry & fish. Learn how to filet fish & how to carve & cut proteins.
Pasta: Make fresh pasta, ravioli, gnocchi, fillings & simple sauces.
Vegetables & Grains: Learn about the seasonality of vegetables & how to extract the most flavor by blanching, poaching, grilling, sauteing & roasting. Also learn about various grains & modern uses in salads, sides & main course.
Bread: Learn bread starters, how to make flat breads, loaf breads & rustic breads.
Pastry: Learn various doughs, tarts, custards & caramel. Learn about various ingredients & how to substitute with recipes for the desired outcome.
Menu Planning & Wine Pairing: Learn how to construct a menu & how to pair menu items with wines. Learn about grape varietals & how to properly taste wine.
Graduation Dinner: As a culmination, students prepare a meal with the chefs of Braise for friends & family. Each student receives 2 tickets. Additional tickets can be purchased for $60/each.