Jr. Chef Elite, Braising Session

This past Saturday our Jr. Chef Elite team learned how to Braise, under the expect guidance of Executive Chef Stu Edgcombe of the Esquire Grill. For 3.5 hours, these 10 young people chopped, diced, sliced, sautéed, stewed, stirred and seasoned, then ate like it was their first and last meal!

Their lesson started with an overview on the history of braising and the typical meats used for this method of cooking. From there, they worked on prepping the root vegetables.

The food they created was delicious. Braised Carrots w/Orange Juice & Ginger; Braised Turnips with Fresh Parsley; Braised Beets w/Apples; Braised Sweet Potatoes - all vegetables were from Thursday's Certified California Farmer's Market on Florin Road (in the Sears Parking lot). The menu also included Braised Chicken Thighs w/Tomatoes & Peppers, and Polenta w/Parmesan.

Once the veggies were in the oven, it was time to move to the stove and sear their chicken. These young people demonstrated why they were picked for the Jr. Chef Elite team by keeping their cool through two small fires while at the stove - a dish towel came too close to the flame, followed by the hot oil in one pan igniting. All part of a day in the kitchen for these kids! The entire meal was put together without a recipe, and now they have the month of January to perfect this technique at home.

Their menu to be completed at home the week of January 6-12: Braised Chicken w/Tomatoes & Green Peppers over Egg Noodles; Pineapple, Kiwi & Oranges in Mint Syrup. Check back regularly for their pictures and comments.
Ready to put your skills to the test? Contact jrchef@karlaskitchentable.com for a copy of the recipes.