CASSOULET
French cassoulet made from scratch, including duck confit, pork sausages and stock. Hands-on. Braise Culinary School (1101 S. Second St., 414-212-8843), 6 p.m., $65
French cassoulet made from scratch, including duck confit, pork sausages and stock. Hands-on. Braise Culinary School (1101 S. Second St., 414-212-8843), 6 p.m., $65