Class: Soup Series - Creamy Butternut Squash and Apple
We’re finally letting go of summer because SOUP SEASON IS HERE! Join us for a series of hands on Thursday classes dedicated to everything warm, cozy and delicious about a great pot of soup.
We’ll dive into silky puréed soups, big chunky stewed soups, rich broths and all the good stuff that goes alongside. Different soups, different techniques and a whole lot of reasons to get excited about colder days ahead. Grab a spoon, we’re doing soup!
In this hands on class, we’re starting with one of fall’s best: a silky butternut squash and apple soup finished with crème fraîche and a savory nut crumble. Along the way, you’ll learn the building blocks of a great puréed soup, from developing flavor and getting the texture just right to balancing sweetness, richness and acidity.
We’ll also make a kale and apple salad with aged cheddar, toasted walnuts and cider vinaigrette, with plenty of rustic bread at the table for dipping.
Price includes gratuity.
Beverages will be available for purchase throughout the event.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Photo and video may be captured. Let us know in advance if you prefer not to be included.
We’re finally letting go of summer because SOUP SEASON IS HERE! Join us for a series of hands on Thursday classes dedicated to everything warm, cozy and delicious about a great pot of soup.
We’ll dive into silky puréed soups, big chunky stewed soups, rich broths and all the good stuff that goes alongside. Different soups, different techniques and a whole lot of reasons to get excited about colder days ahead. Grab a spoon, we’re doing soup!
In this hands on class, we’re starting with one of fall’s best: a silky butternut squash and apple soup finished with crème fraîche and a savory nut crumble. Along the way, you’ll learn the building blocks of a great puréed soup, from developing flavor and getting the texture just right to balancing sweetness, richness and acidity.
We’ll also make a kale and apple salad with aged cheddar, toasted walnuts and cider vinaigrette, with plenty of rustic bread at the table for dipping.
Price includes gratuity.
Beverages will be available for purchase throughout the event.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Photo and video may be captured. Let us know in advance if you prefer not to be included.