One of the easiest and most effective ways to raise your home cooking game is by making your own stocks. The beauty of homemade stocks is that they keep almost indefinitely in the freezer and add flavor, complexity, and nutrition to your recipes — all while costing a fraction of what the store-bought boxed liquids do. And while you’ve got the big pot out, learn how to turn those stocks into delicious soups! Marie Ruttherford will teach you how to make homemade duck stock as well as beef stock that you’ll use to make duck and borlotti bean soup; and beef, leek, and creamy barley soup, topped with lemony whipped cream. You’ll savor your piping hot soups with homemade Irish soda bread and whipped salty maple miso butter.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.