Braising Techniques Cooking Class 2/6/2024

Master the Art of Braising: Unleashing Flavor, One Pot at a Time!

About this experience

With a chill in the air, it’s time to break out your favorite dutch oven and get something going in the oven low and slow… it’s time to Braise. Don’t trust your technique, need to learn more about one of the most satisfying and unctuous cooking techniques? This is the class for you! Come join Chef Joe Clarke as we explore the tools and techniques for braising meats and vegetables. Chef Joe will walk you through the process and equipment needed to master this age-old technique.

Menu for the evening will be Chicken Basquaise and Olive-Oil Braised Kale.

Since the class is only two-hours and braising is a longer cooking process, some things will be done ahead of time but each participant will walk away with a thorough understanding of the process from start to finish.

Class participants will receive 20% off in-store purchases the day of class (some exclusions may apply). No refunds or credits will be given if cancelled within 72 hours of event.


Your Host

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Chef Joe Clark was born in Spartanburg, South Carolina and grew up in a family that celebrated around large tables of food. His love for food has been a constant and after spending time in Los Angeles and New York studying and working in various kitchens. He returned to the upstate in 2007 where he and his Sommelier wife, Darlene introduced Greenville to its first farm-to table restaurant, American Grocery. Chef Joe enjoyed ten years of bringing his unique style of farm-fresh food to many loyal guests until its closure in 2017. Along with his wife, he continues to own and operate Vault &. Vator, Greenville’s first speakeasy cocktail bar, named one of the 40 best cocktail bars in the southeast by Garden & Gun.
Chef Joe relishes cooking for his family and friends and sharing his love and knowledge of food though private events, dinners, and cooking classes.