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Kitchen 101: Winter Soups

Tuesday, December 3 @ 6:30 pm - 8:30 pm

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!

Menu:
Puréed Pumpkin Soup with Homemade Crème Fraîche & selected garnishes
Tuscan Ribollita, a hearty vegetable soup
Mushroom Soup with Dumplings

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.

 

Details

Date(s):
Tuesday, December 3
Time:
6:30 pm - 8:30 pm
Cost:
$59 per person, includes wine or beer
Event Category:
Registration:
Register Here
Partner:
Chef Mark Haskell
Cooking Class Type:
Participation Class
Skill Level:
Beginner

Venue

921 Pennsylvania Avenue, SE
Washington, DC, 20003 United States
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