The Basics with Chef Bernard: Stocks and Soup April 5, 2010

"Indeed, stock is everything in cooking...without it nothing can be done." - Auguste Escoffier

In this class, you will learn the fundamental to making a good soup...a good stock! Chef Bernard will teach the preparation of:

•Chicken , fish, and vegetable stocks.
•Cream, puree, and velouté.

Menu:Zucchini and Basil Soup (Vegan), Cream of Mushroom Soup, Radish Soup, Fennel and Clam Soup

Style: Hands on Participation
Instructor: Chef Bernard
Cost $75.00