In this seasonal soup and salad class, we’re uncovering the secrets to making these two great dishes all year round. Winter months are not always the easiest time for fresh and bountiful ingredients, that’s why we’re looking towards the pantry this time of year. Stock your shelves with varieties of beans, jarred anchovies, lemons, and herbs like rosemary and thyme and you’ll be minutes away from creating a savory evening of soup and salad.
As the shadow of winter lifts, the salad forks rear their happy, little tongs ready for the dawn of spring and its offerings. There is no easier task than making a heaping pot of soup and giant bowl of fresh salad to enjoy any day or night of the week. A well prepared soup and salad are great recipes to have in your culinary repertoire, ready to prepare on a moment’s notice. In this class, we’ll compose a classic salad and an easy to make pot of soup with fresh baked bread and end it on a high-note with a simple dessert.
Recipes:Classic Garlicky Caesar Salad; White Bean, Onion and Rosemary Soup; Lemon & Herb Focaccia; Panna Cotta with Dried Fig Compote
Class Type: Series, hands-on cooking class
Class Notes: Make this modern take on spring’s soup, salad, & dessert combo!
Evan is no stranger to the food world. He’s held almost every job in a restaurant, from the kitchen to the front door. He has over 15 years of experience cooking and eating in New York City, Rhode Island, and Maryland. He formalized his knowledge at Johnson and Wales University through a degree in Restaurant Management, inclusive of a foundation in Culinary Arts. Making Croissants was his favorite class. He has also stood in the front of the classroom teaching young adults and children. He now styles food for the advertising and editorial industry, and his work has appeared in Men’s Health (Eat This Not That), Cosmo, and Good Housekeeping to name a few. Contact Evan