Event

Stock Making Class

As the colder months come upon us, it's a great comfort to know you can reach into your freezer and have the beginnings of a perfect soup or a rich sauce. Creating restaurant-quality stock is easier than you might think, incredibly economical, and tastes far better than what you could buy in a store.

In this hands-on class, you'll learn the secrets of how to make both a rich beef stock and a deeply flavorful vegetable stock. We'll cover classic techniques, but you'll also learn strategies for improvising, and how to accumulate your stock ingredients over time. Along the way we'll discuss knife skills and safe food handling for long-term freezing. Time permitting, we'll make a classic demi-glace, and learn the beginnings of classic French sauce techniques. You'll leave with samples of your hard work, and a knowledge that you can apply to your home kitchen.