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.