The Art of Braising with Chef Neil Manacle

 Raise the bar on your cooking by learning the Art of Braising - a method utilizing dry & moist heat and a long cooking time to produce succulent, rich flavors in meats, legumes and vegetables that will impress even the most discerning food lover. In this hands on class we’ll explore the 4 critical steps necessary to create a perfect

braise. We’ll cook lentils, endive, carrots and cabbage as well as a braised beef dish such as Sauerbraten and a coq au vin. We’ll learn all of this from Chef Neil Manacle of New York City and Las Vegas acclaim, with 18 years as Chef de Cuisine for Bobby Flay’s restaurants, Bar Americain, Mesa Grill and Bolo, recently as Executive Chef of Newport’s Fluke Wine Bar and Kitchen and now doing his own culinary consulting. Chef Neil is an outstanding and personable instructor who generously shares his years of experience in the kitchen. We’ll taste everything we prepare in class while tasting wines chosen by Newport Wine Cellar to compliment the menu. 

Class fee: $60 per student