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! Renee Beaudoin will teach you how to make homemade vegetable stock as well as parmesan rind stock that you’ll use to make roasted squash and miso soup topped with yogurt and homemade chili oil; Provencal garlic & onion soup served with a thick cut of sourdough focaccia, chopped chives, black pepper, and gruyere cheese; and white bean and leek soup topped with a pancetta, soft-boiled egg, and herb salad.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!