In our opinion, there isn’t much better than devouring some of the tastiest braised dishes that the season has to offer on a chilly November night. Last Thursday, Cook Culture played host to “Stews and Ragus” with Don Genova, a demonstration class which offered plenty of opportunities for the class to participate. While it’s commonly thought that stews and ragus need several hours for the flavours to mingle, Don demonstrated how easy it can be to impart delicious, slow-cooked taste in a limited amount of time.
