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 confit duck and borlotti bean soup topped with parmesan crisps with chives; and beef, leek, and creamy barley soup, topped with lemony whipped cream. You’ll savor your piping hot soups with homemade focaccia and whipped salty maple miso butter.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.