Saturday, Dec. 1
Led by chef Christina Schubert of North Shore Boulangerie. French orange sable cookies and German kipferl, among other recipes. Hands-on.
Boelter SuperStore — 4200 N. Port Washington Road
- 414-967- 4333
- 10:30 a.m.-1 p.m.
Monday, Dec. 10
Students will prepare seared scallops with grapefruit and crispy prosciutto, cedar-planked roasted salmon with miso glaze and linguine with clams and white wine sauce. Hands-on.
Sur La Table — Bayshore Town Center, 480 W. Northshore Drive, Glendale
- 6:30 p.m.
Wednesday, Dec. 12
French cassoulet made from scratch, including duck confit, pork sausages and stock. Hands-on.
Braise Culinary School — 1101 S. Second St.
- 6 p.m.
Monday, Dec. 17
Beef Wellington, Hasselback potatoes, creamed peas and onions, and cherries jubilee. Demonstration.
Milwaukee Public Market — 400 N. Water Street
- 5:30 p.m.
Tuesday, Dec. 18
Features mulled wine, gravlax with rye cracker, Swedish meatballs and potato casserole. Reception begins at 5:45 p.m. with a complimentary Braise Bite. Hands-on.
Braise Culinary School — 1101 S. Second Street
- 6 p.m.