Join specialty food buyer–and former chef– Joe Randazzo for our next Cook the Book Class, where he’ll be preparing a hearty meal from one of his favorite cookbooks: All About Braising, by Molly Stevens. The art of braising comes from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. While we won’t have live fire in Provisions, we will have a fabulous meal and discussion about this classic cookbook. Joe will be demonstrating Moroccan chicken with green olives and preserved lemon, with a healthy combination of helpful advice on the best cuts of meat, how to shop for produce and of course sharing a meal. Wine pairings will be available for purchase.