- This event has passed.
Thursday, November 17 @ 6:00 pm - 8:00 pm$69.00
This event has passed
Enjoy some soups that’ll warm your body AND heart! Learn the essential culinary skills of using the fall harvest of vegetables to warm us through the winter, and learn about proper stocks and restoratives for the soup bases. Menu will include provencal pumpkin soups, creamy northern fish soups, rich purees, and vegetarian alternatives with perfect garnishing!
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.
Check out more of Chef Haskell’s upcoming classes here!