"Braise: A cooking method by which food (usually meat or vegetables) first is browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time." -- "Food Lover's Companion"
Done properly, low-and-slow makes tough meat meltingly tender and chock-full of flavor.
That's the idea behind the second Braise and Brew dinner being hosted at Middleton Place 6-9 p.m. Jan. 14.
Chef Micah Garrison has designed an interesting, six-course menu of braised meats and veggies specially paired with seasonal beers and microbrews. Nearly all of the foods are locally sourced.
A glance at the menu: Legare Farm's Oxtail soup, Lamb Shank and South Carolina Goat Cheese Ravioli, and Clemson Blue Cheese with Middleton syrup on a grilled baguette.
Holy City Brewing is providing the beer. Included are Pluff Mudd Porter, Holy City Pilsner, Pecan Dream Brown Ale, Vienna Lager, Smoked Lager and Bach.
Braise and Brew dinner tickets are $55 and available at www.middletonplace.org or 266-7477.