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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

CLASS DATES:

Sun., March 18th at 2:30pm

Sun., April 8th at 2:30pm

Sun., May 20th at 2:00pm

Earlier Event: January 21
Pasta Ripiena (Filled Pasta)
Later Event: January 21
Couples Cook: Vegetarian Indian Cuisine