Learn how to keep any knife very sharp, try out inexpensive carbon-steel traditional Japanese knives, learn to easily cut and slice your cooked poultry before the big midwinter feasts, and apply your newly learned skills to soup-making. You'll learn how to build your soups by the layer, make one in class to enjoy, and bring home a wide variety of veggies for making your next soup. So bring an apron, an appetite, your kitchen prep knife, and a couple of fridge storage containers to carry home your share of the booty.
Minimum of 5 students required
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.