Chef Darin really demystified the techniques of stewing and braising. We made the classic French Boeuf Bourguignon.
We were finished around seven p.m. The entire class then enjoyed the fruits (and veggies) of our labor, chatting about where we were from and getting better acquainted while devouring the meal we prepared. I'm gonna have to come do this again!
Here are a few food highlights:
A new foodie friend:)