Winter Stew & Casserole WorkshopIn this workshop, students will learn slow cooking aromatic winter stews and casseroles dishes such as braised lamb shank Provencal, Veal Osso Bucco Milanaise, Beef Bourguignon, Vegetable Pie and a Fruity Stewed Dessert. At the end of the workshop, students will enjoy the stew and casserole prepared during the workshop.
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
We have two sets of menu (set of recipes) for this workshop (click button to reveal)
Sunday 17th June, 2018
3pm to (about) 8pm
on 17th June, 2018
menu menu 1 1828W
$165.00 (1 session, including all ingredients to be used by students
enrolmentTo enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.
seriesThis is part of our winter food series workshop. You might also like:
- Winter Soup & Consommé Workshop
- Winter Vegetables & Fruits Workshop
- Winter Stew and Casserole Workshop (2 sets of menus)
Book all 3 Winter Food Cooking Series Workshops and receive special price of $450 (total), save $45.
what to bringStudents are asked two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food prepared by the students at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)