Join Caroline Wright — a local cookbook author with a profound love of soup — as she shares some of her favorite nourishing, plant-based stews that will keep you warm and healthy through the rainy winter. Caroline will offer tips for layering seasonings, obtaining the right textures, and using spice blends as she prepares Roasted Tomato and Quinoa Soup, and Pumpkin-Coconut Soup with Curry Leaves. To round out the class, she’ll toast up crusty bread and toss together a simple side salad of dressed greens.
About the instructor: Caroline is a cook, writer and terminal brain cancer patient. She attended the La Varenne culinary program in Burgundy before beginning her career writing and styling recipes as a food editor for Martha Stewart’s “Everyday Food.” Her recipes have appeared in a variety of national magazines since then, and she is the author of three cookbooks, as well as a children’s book. After her diagnosis in 2017, Caroline shifted her diet, and started a vegan soup club for her friends in Seattle who cooked for her when she was sick. She began writing personal essays on her blog “The Wright Recipes,” as well as for other major online publications, about her cancer as it relates to food. When she isn't writing and cooking, Caroline loves to teach cooking classes.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Thursday, January 21, 5:00 - 6:00 pmRegister for class