Fall and winter are the times of year that we love to braise our meals. Did you know that braising isn’t just for meat? Braising vegetables is an easy way to enjoy winter greens, leeks and other vegetables. It breaks down some of the tougher vegetables and gives them a silky texture with great flavor. This technique-driven class gives you an advantage in the kitchen that will make your fall and winter meals a snap. We will cover which vegetables are best for braising, braising liquids and a great way to garnish your dish.

Location: Farmhouse Kitchen at American River Ranch, 2140 Chase Drive, Rancho Cordova.

Instructor: Tim Shields

Price: $25

Contact: (916) 363-9685 or info@soilborn.org