Next Phase of Braise
Braise Restaurant opened last December –a fact that likely has not escaped your notice. Next week, the second part of this Walker’s Point restaurant – the Culinary School – makes its formal entree. The school is offering two kinds of classes – lecture and demo. Lectures (by local experts on topics like wine, coffee and cheese) will be on Tuesday nights; the demos (taught by chef-owner Dave Swanson) will be on Thursdays. The first Tuesday class is Oct. 9: “Coffee Brewing & Tasting 101,” featuring Anodyne Coffee’s Steve Kessler. The following Tuesday classes – Oct. 16 and 23 – cover wines; the October 30 class is on craft spirits. The lecture class format ($30-$35) starts with a 30-minute reception (students receive a complimentary cocktail and appetizer), followed by the 1-1.5-hour class at 6:30 p.m. The demo classes – called “Braise Basics” – are scheduled to begin in mid-October, and cover such topics as knife skills, bread and baking, stocks, and pickling and preserving. They’ll run a bit longer than the lecture classes – 2-2.5 hours ($50-$65 per class). Classes are held at Braise (1101 S. Second St.). Click here to see class descriptions and to register.
The winter class schedule is out for Coquette Café (316 N. Milwaukee St.). The Coquette chefs use a demonstration approach for these two-hour classes on Tuesday evenings (6:30-8:30 p.m.). First up, theme-wise, is “Downton Abbey” on Nov. 13. A class inspired by the series on PBS. The menu includes Lady Mary’s spicy mulligatawny soup, Mrs. Patmore’s roasted rosemary Cornish game hen with red wine braised cabbage, and for dessert, spotted dick with crème anglaise. The Nov. 27 class is Comfort Foods, featuring veal ragu arancini with sun-dried tomato vinaigrette, chicken and dumpling soup and Strauss free-raised lamb shepherd’s pie with cinnamon mashed potatoes. Classes are held on Tuesday nights, 6:30-8:30 p.m. The staff distributes recipes and samples from each course. Cost: $59 per class. To register, call 414-291-2655.
Look for Dish on Dining
on Tuesdays and Thursdays!One more thing! Follow me on Twitter: @ann_christenson
If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: firstname.lastname@example.org