Thursday, October 2 | 6:30 PM – 9:00 PM
Demonstration class, taught by Laura DePalma Isabella, Chef-Instructor
Just on the cusp of fall, we begin to look forward to cooler evenings and warming dishes – and these cozy soups and fresh-baked breads are the perfect addition to your recipe box! (Not to mention two of the soups are freezer-friendly and one of the breads can be made and held in the fridge until ready to bake.) In this demonstration class, learn how to make Potato Soup with Rye Bread Rolls (a fantastic recipe from Prague); savory Pumpkin Soup with Bacon, Herbs & Two Cheeses; Smoked Salmon Chowder with Dill & Boursin-Pumpernickel Croutons; and our very best New England Clam Chowder with Warm Garlic Bread Sticks. Techniques include working with yeast, making & shaping bread bowls and rolls. Guests are welcome to bring wine to class.
Thursday, October 2 | 6:30 PM – 9:00 PM
Demonstration class, taught by Laura DePalma Isabella, Chef-Instructor
Just on the cusp of fall, we begin to look forward to cooler evenings and warming dishes – and these cozy soups and fresh-baked breads are the perfect addition to your recipe box! (Not to mention two of the soups are freezer-friendly and one of the breads can be made and held in the fridge until ready to bake.) In this demonstration class, learn how to make Potato Soup with Rye Bread Rolls (a fantastic recipe from Prague); savory Pumpkin Soup with Bacon, Herbs & Two Cheeses; Smoked Salmon Chowder with Dill & Boursin-Pumpernickel Croutons; and our very best New England Clam Chowder with Warm Garlic Bread Sticks. Techniques include working with yeast, making & shaping bread bowls and rolls. Guests are welcome to bring wine to class.
