Joanne Weir's Cooking Class
Chicken Ragout & Stewed Grape Panna Cotta
Joanne instructs her student Heather on the fundamentals of slow cooking, or braising, and then shows her to create a dessert with a "wow" factor. Recipes: (1) CHICKEN RAGOUT WITH AUTUMN VEGETABLES, (2) PANNA COTTA WITH STEWED GRAPES. Student: Heather Tay - Sales Executive. Wine Segment: Different types of Chadonnay with Master Sommelier Andrea Robinson.
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