Delayed gratification can be a very good thing when it comes to food. Join acclaimed Chef Scott Graden of the New Scenic Cafe for a two day exploration of classic dishes that take a little more time. Usher onions into a classic French onion soup, then coax luxurious flavors out of braised lamb shanks and simmer beef cheeks into bourguignon sauce. Practice the arts of confit and stock-making to prepare duck, and discover how easy it is to make gravlax and creme fraiche at home. A delicious steamed gingerbread dessert will cap the experience. The course culminates in a shared meal for students and one guest in a harbor-side celebration of learning, community and delicious food.

You will need the following tools for this class:

Please bring an assortment of utensils you use in your kitchen, including a good knife, and other tools you find helpful. Inevitably, we will do some sharing, so please label your tools (or make sure you know what you bring!) so we can sort everything out in the end. An apron might be helpful as well. On the second day, we will share a communal meal, beginning around 5pm, typically ending by 8pm. Please feel free to bring a beverage of choice to enjoy with dinner (adult beverages are okay). You are welcome to bring a guest.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.