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Seasonal Soups and Stocks


Making a good stock is a 'must-know' basic technique of all professional chefs. Join us as we explore making the foundational stocks and then build a variety of soups using the seasonal ingredients available.  Spring and summer menu includes Arugula lettuce, Asparagus Leek, and Tuscan Chicken soups.

$69.00 per person


Sun., Jan 21st at 2:30pm

Sun., Feb 18th at 2:30pm

Sun., March 18th at 2:30pm

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Earlier Event: October 4
Brunch: Crepes
Later Event: October 6
Kitchen Techniques: A Series (Day 2)