Is your freezer depleted from winter’ hibernation? If so, join us for this two day event in which we make rich stocks to turn into easy meals to be stored for those busy days when you donƒ??t have time to whip up a masterpiece on a weeknight.

In this two day class, we will cover knife skills, which meats and vegetables are appropriate to use for stocks and how to create different dishes utilizing very similar ingredients. If you are struggling for inspiration for your weeknight meals, then let us restock your pantry and your list of ideas with something new and easy for Spring and Summer together!

On the menu …

Day 1: Wednesday May 15th – Learn to make chicken stock, vegetable stock and beef stock. Feast on lemongrass pork satay with Asian dipping sauce, spring vegetable risotto, jerk chicken with coconut rice and mango salsa.

Day 2: Thursday May 16th – Learn pasta, soups & slow cooking.?ÿ Feast on chicken wonton soup, creamy cauliflower chile verde bake, espresso braised beef with fresh pasta.