Just about anyone can combine a bunch of ingredients in a pot and boil them for an hour or two, but that doesn’t mean you’ll end up with a great soup. That only guarantees a dish you can eat with a spoon, so long as it's edible.
No, a great soup presents all if its components in the best way possible: juicy meats, tender vegetables, toothsome starches, and flavorful liquids. This takes more than just piling them all together at once over high heat; proper soups require careful planning, timing, and attention.
During my career in restaurant and institutional dining, I have had the opportunity to makes dozens of different types of soup. My experience has taught me a great deal about the common threads that weave together all the successful creations and the mistakes in preparation that can doom a bowl to failure. I want to share this wealth of information with you.
I have developed a four-part series of sessions centered on what I am calling “the Anatomy of a Great Soup.” You will learn about the essential elements in a soup – proteins, vegetables, starches, and liquids – and how they can interact and work together for an exceptional finished dish. Each session focuses on a general category of soup and gives participants the chance to prepare and taste three variations on the given theme. In this way, you will walk out of the session knowing how to improvise and adapt the soup to fit your personal preferences or seasonal availability of ingredients.
It was in developing this curriculum that I discovered how difficult it is to spend an entire session talking nothing but soup; and, let's be realistic here, nobody just sits down to eat a bowl of soup. It needs co-stars to come alongside and complete the meal. That's why I have bundled into each course a delicious salad starter and a tasty sandwich.
Salad, soup, and sandwich - how can you wrong?
Check the calendar to see which sessions are available and to make your reservations.