Sunday, November 19, 2017, 2 – 3:30 p.m.
New! At this cooking class, discover the best techniques for making rich-tasting and healthful vegetable stocks to serve as the foundation for delicious vegetarian soups and stews such as chipotle black bean chili, vegetable barley soup, and curried leek and apple soup. Learn how to prepare a vegetable stock and observe different knife cuts. Each student will take home a portion of vegetable stock.
Mary Kay Gill, professional culinary instructor
ITW Kitchen Classroom, Learning Center