- When + Where + Who -
Saturday February 13th, from 11 am to 3 pm. It will take place at Eva Kosmas Flores' home in northeast Portland, Oregon, where she and Christiann Koepke will co-host. Class size is limited to 10 attendees.
- What You'll Learn -
Attendees will learn the science and techniques behind making the perfect soup, from Japanese-style tonkotsu bone broth, to parmesan rind soup, to roasted vegetable stock. Layering flavors, thickening agents, and roasted vs raw ingredients will also be demonstrated in a hands-on taste-testing session.
- What is Included -
A seasonal long table lunch filled with delicious soups and stews, a print out of course material with recipes, assorted gifts from local vendors, as well as 1 quart of bone broth, 1 quart of fresh vegetable stock, and a stock-making kit.
- Registration Fee -
$169 for this session
$450 for the first three sessions of 2016
Registration is non-refundable.