It all starts with the stock. Discover three different and delicious takes on chicken soup from around the world — all based on the same, simple, scratch-made stock. Jen will demonstrate the versatility of chicken soup by creating each steaming bowl step by step. Visit the Philippines, Belgium and Italy, as she prepares Filipino Arroz Caldo with Toasted Garlic and Ginger; Belgian Waterzooi with Leeks and Poached Chicken; and Italian Wedding Soup, a hearty entrée with Chicken Meatballs.
Contains poultry, dairy, eggs and gluten.
About the instructor: Jennifer attended the Kendall Culinary School in Chicago in the mid 1990s. She’s cooked professionally as a caterer, line cook and pastry apprentice, but never stopped being a “home cook.” In 2009, she created a blog as an outlet for her culinary obsessions and a place to store and share all her recipes: celerycarrotsandonions.com. She hopes to inspire her students to stand lovingly over a simmering pot, wait anxiously for rising dough, marinate, brine and — most importantly — make it yourself!
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Tuesday, October 20, 4:00 - 5:00 pmRegister for class