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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!

Puréed Pumpkin Soup with Homemade Crème Fraiche & selected garnishes

Belgian White Fish Waterzooi

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.

As this class is in-person, we require all attendees to be vaccinated against COVID-19. See our COVID-19 policy here. This class requires at least 6 participants.