Thursday, February 20, 2014 from 6:00pm – 9:00pm

Braising, Stewing, Poaching: 101

Chef Jim LaPerriere will share tips and techniques for braising, stewing, and poaching. Moist heat cooking is a great approach for moist, flavorful, healthy food. Chef will teach how to poach seafood and braise pork.

The menu: Thai Shrimp Cocktail; Poached Salmon; and Italian-Style Braised Pork Loin with Pinot Grigio, Onions, Garlic, Milk and Parmesan served with Creamy Polenta.