Soups and Stocks
Students will first learn to make their own stock and will incorporate that into making season soups. A meal will be provided at the end of class.
This class is being taught by Eslie McDermott – classically trained at Le Cordon Bleu College of Culinary Arts. Chef McDermott brings to this class her professional experience catering, preparing food for local restaurants and teaching at Bradford Hall Career Institute.
Time: Tuesday, March 13 or Monday, April 23, 6-8 pm
Cost: $30 (plus $15 for materials payable to instructor)