Sustainable Cooking in the Off-Season: Preparing Soups & Stocks

Sustainable Cooking in the Off-Season: What to Cook While the Rushton Farm Fields Are Dormant

Come sharpen your culinary skills while we wait for the spring thaw, with a series of classes that focus on basic techniques. Classes, which are all BYOB, will explore preparing stocks and soups (February 12, $75), using different cooking methods, including braising, pan searing, roasting and steaming (March 5, $75), and creating classic sauces (March 18, $75).

February 12, 6 – 8 pm, $75
Discover the basis for delicious soups by learning to prepare basic, deeply flavored vegetable & meat stocks. We will then use our Easy Vegetable Stock & Roasted Chicken Stock to make Tuscan Farro & Bean Soup,  Creamy Leek & Parsnip Soup with Rye Croutons, Chicken Soup with Orzo & Dill.Please note: final menu subject to change.

Read our FAQs for important information.

Date

Feb 12 2020

Time

6:00 pm - 8:00 pm

Cost

$75

More Info

Register

Organizer

Willistown Conservation Trust
Email
land@wctrust.org
Website
https://wctrust.org
REGISTER