TWO SPOTS LEFT. DATE MOVED TO 2.17.22
In this winter soup class, participants will learn to make three crowd-pleasing cold-weather soups with different flavor profiles—a hearty chili, veg-forward soup, and an old-school Italian comfort classic.
•Chocolate Stout Chili. Learn the secrets to making the most tender, flavor-enriched, craveable chili. Caramelized onions and bittersweet chocolate combine to lend their savory-sweet intensity. Stout beer adds a creamy, hoppy flavor with coffee notes. This full-bodied, complex chili gets even better with time. Make it once; eat it twice. This chili freezes extremely well.
•Roasted Vegetable-Quinoa Soup with Garlic and Kale. This zesty soup is perfect to come home to on a cold day. A variety of oven-roasted vegetables combine with warming spices to make an inviting dinner that fills the kitchen with mouthwatering aromas. Served with a toasted baguette, it makes for a satisfying one-bowl meal.
•Chicken, Escarole, and White Bean Stoup (somewhere between a stew and a soup). Living in a world between a soup and a stew, this nurturing wholesome, and substantial “stoup” combines diced chicken, ditalini pasta, escarole, and cannellini beans to make a hearty, rib-sticking feast.
Basic Class Info
•Students will partake in tastings and not full meals (this is not a dinner class).
•Recipes are subject to change based on ingredient freshness and seasonal availability.
•Full recipes provided at class.
•Maximum class capacity: 8 to 9
• All Covid rules in effect.
• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person; however, you must provide us with their contact info prior to class for admittance.
Diana Andrews is a culinary director, recipe developer and tester, food writer, and instructor. Her clients include online and print food media publications and kitchen appliance and food companies. She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast. In addition, she has worked for Spruce Eats, Meredith Corporation, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation.
She is a graduate of the Institute of Culinary Education in New York City. Visit her at https://chefdianaandrews.com.