A chilly winter day is the perfect time to set a pot on the stove to simmer all day or put a stew in the oven on low and slow. We’ll give you the basic techniques you’ll need to create a variety of tasty seasonal soup and stews. We’ll cover broths, stocks and “roux,” as well as other options for thickening a soup. Is there really a difference between braising and stewing? Making a homemade stock is easy, and what is “Mirepoix?” We’ll touch on the classics and share some new and unique recipes to get your creative juices flowing.
Register for a class now.
Or, if you can’t make these dates, classes are offered anytime for parties of four or more. Check out all cooking classes available.