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. For the autumn and winter months, we shift to Curried Lentil and Roasted Winter Squash to accompany our staple Tuscan Chicken.
$69.00 per person
Sun., November 18th at 2:30pm
Sun., December 12th at 2:30pm
Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!