Fundamental Techniques: Soups & Stocks *In-Person* *NEW*
Understanding how to make a good stock is a critical skill in the kitchen, not only for good soups, but for any number of dishes. This class covers both meat based and vegetarian based stocks. We'll learn how to make an incredible tomato soup, a leek and potato soup, and a seasonal meat and vegetable based soup utilizing the meat stock made in class. Instructor: Malcolm Jackson
Sections
STOK-WI25.01
Monday, 6-9pm. Feb. 3 The cost of tuition includes all food materials and fees.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Malcolm Jackson