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“Slow and Steady”… Understanding Braising, Stewing, & Simmering

  • 211 N Main Street Ketchum, ID 83340 USA (map)

“Slow and Steady”… Understanding Braising, Stewing, & Simmering

with Chef Dan Kish

$125 | Demo + Dinner

Through a series of slow cooked dishes, we will explore the flavor potential of simple ingredients and how to unlock their deliciousness. “Why Temperature Control matters during cooking, What Temperatures to be aware of & How to know what to look for”

Kish’s lifelong curiosity and love of food led him to study at the Culinary Institute of America, where he graduated with honors. He has worked around the USA and in Chambéry, France, traveled and studied many global food cultures, edited thousands of recipes and has appeared on Good Morning America, Food Network, the View and FOX & Friends as well as in publications, including The New York TimesThe Wall Street JournalCooking Light and Martha Stewart Living.

From 2005 until early 2017, Dan Kish held various leadership roles at Panera Bread (SVP of Food, VP of Food, and Director of Product Development). He was responsible for leading the development and innovation of the Panera Bread cafe menu including sandwiches, salads, soups, and beverages. Kish also played an integral role on Panera’s Food Action Team, which lead efforts on clean ingredients, transparency, and having a positive impact on the food system.

Previous to his time withvPanera, Kish served as the Associate Dean for Culinary Fundamentals at thevCulinary Institute of America, Hyde Park, and as a faculty member. Kish also served as a professor at Indiana University of Pennsylvania.

Vaccine Verification Policy • All guests (over the age of 12) must show proof of vaccination against Covid-19. Valid forms of proof include your CDC Vaccination Record Card, or a copy (paper or digital) thereof. A negative Covid-19 test, taken within 72 hours of class, will be accepted in place of proof of vaccination.

TECHNIQUES TAUGHT

  • Slow Roasting

  • Braising

  • Poaching

  • Pesto

  • Polenta

  • Gremolata

RECIPES

  • Slow Roasted Beets with Endive, Walnut Pesto, and fresh Citrus

  • Osso Bucco Milanese, Creamy Polenta and Gremolata

  • Red Wine Poached Pears with Gorgonzola Dolce

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February 16

Dinner Party Favorites with Chef Melissa Mauselle - Hands-on

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February 18

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