Learn the essential culinary skills of making stocks, clarified broths, roux-based soups and dairy-based soups. You'll enjoy some warming soups in class as well!
Puréed Pumpkin Soup with Homemade Crème Fraîche & selected garnishes
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
Please bring an apron. A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.