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Culinary Basics: Best of Braising

    • Join us in the Teaching Kitchen for a lesson in braising from our Culinary Director, Chef Deb.

      What We’re Cooking:
      Braised fennel with lemon and herbs
      Coq au Vin (braised chicken with vegetables in a wine sauce)
      Hand made egg noodles
      Braised pears with Moscato caramel

      Take-Aways:
      Hands-on instruction by a Ginger and Baker Chef Instructor
      Enjoy a meal of the items you cooked at the end of class
      A take-home recipe packet with all the menu items from class

      Participants must be 18+. We request that participants wear comfortable, closed-toe shoes.
      Please let us know if you would like to sit with a certain person or group. Guests work in groups
      of 4. Registration closes at 5:00 pm the day before the event. Please let us know if you have
      any food allergies or dietary restrictions. We will do our best to accommodate but may not be
      able to change certain menu items. We request that participants wear comfortable, closed-toe
      shoes and clothes they don’t mind getting a little messy. For guests 21+ with photo ID. drinks
      are available during class from our café bar.

      The cancellation policy for the Teaching Kitchen at Ginger and Baker allows for a full refund within 24 hours of a purchase, and a partial refund up to one week before your scheduled class. Within one week of your class, we can no longer offer refunds for cancellations, but can happily transfer your registration to a friend or family member designated by you to attend in your place.

      Questions? Email or call our Teaching Kitchen Coordinator, Sharon, at teachingkitchen@gingerandbaker.com or 970.223.7437 ext. 114.