We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Roasted Vegetable & Mushroom Stock
Autumn Squash & Miso Soup
World’s End Chili Oil

Shopping List:
Produce:
onions
leeks
celery
carrots
garlic
winter squash
ginger
meyer or regular lemon
scallions
thyme (or another woody herb of your choice)

Dairy:
butter or ghee (can sub in olive oil if you prefer)
creamy yogurt (optional)

Refrigerated (Non-dairy):
white miso

Dry Goods / Pantry:
dried shiitake mushrooms
safflower oil (or other neutral high heat oil)
olive oil
dry white wine (optional)
Kosher salt, for seasoning

Spices:
fresh or dried bay leaves
black peppercorns, plus more for fresh ground pepper to season
whole coriander
Schezuan peppercorns (sub in black peppercorns if you are having trouble finding)
Thai bird dried chilis (or sub in another hot dried chili)
Korean chili flakes (or sub in regular red chili flakes)
black cardamom pods (omit if you are having trouble finding)
green cardamom pods (omit if you are having trouble finding)
whole star anise (omit if you are having trouble finding)

Equipment List:
2 cookie sheet trays
1 large pot for stock
1 dutch oven or large pot for miso squash soup
Small pot for chili oil
Pan to toast spices
Large bowl (or another pot) to strain your roasted vegetable stock into
Glass pyrex or bowl to rehydrate mushrooms
Cutting board and sharp chef knife
Vegetable peeler
Colander with a flour sack towel or a large fine-mesh strainer
2 heatproof rubber spatulas or wooden spoons
Ladle
Extra bowls or containers for garnishes
Section of cheesecloth
Blender (countertop recommended, but a hand blender can work as a back-up!)
Parchment paper or Silpat liners for roasting (optional)
Mortar and pestle (optional)