Home | Cooking With Chefs | 2007 Courses

WINTER SOUPS

Instructor: Judy Bunde
Date: November 2-3
Enrollment: Limited to 10
Cost: $250/person, double occupancy; $295/person, single occupancy

Nothing says welcome home like a great soup made from scratch waiting on the stove. We will do 4: Classic French Onion, Tuscan Vegetable w/ Pesto Garnish, Rich Cream of Wild Mushroom, and Chicken Noodle with a Twist. These will lend themselves to many variations and encourage you to keep experimenting.

Techniques will include quick and rich chicken stock, vegetable thickeners, caramelizing onions, your own pesto,
and homemade croutons.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries