Back to Basics | Vie | Food Events | Chicago Reader

Back to Basics

When: Wed., Jan. 26, 9:45 a.m.-1:30 p.m. 2011

Vie kicks off another round of its culinary education series Back to Basics today with a course on braising; future classes, taught by sous chef Nathan Sears, are on breads (2/19), Mexican cuisine (3/9), and spring soups (3/30). Each 90-minute installment ends with a lunch featuring whatever’s made that day. $80 covers all classes.

Price: $80

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