Soups, Stocks and Broths
Learn to eat outside of the can! Homemade soups are a great way to give new life to leftovers, help recylce vegetable trimmings and are the basis of comfort food!
We'll explore Purees, Asian inspired soups, Boeuf Bourguignonne, and more!
This class is held at Burien Community Center please visit their website to register:
http://www.burienparks.net/
- Write a review
- Add to favorites
-
share:
Choose from 3 available sessions:
When
October 03, 2009
1:00 PM - 3:00 PM
Where
- Burien Community Center
Seattle, WA
Price: $12.00
Notes:
$12 class fee plus $10 food fee
Type
- Class / Group Sessions
When
October 05, 2009
5:00 PM - 8:00 PM
Where
- Burien Community Center
Seattle, WA
Price: $12.00
Notes:
$12 class fee plus $10 food fee
Type
- Class / Group Sessions
When
November 07, 2009
10:00 AM - 12:00 PM
Where
- Burien Community Center
Seattle, WA
Price: $12.00
Notes:
$12 class fee plus $10 food fee
Type
- Class / Group Sessions
Reviews write a review
Be the first to write a review!
Ready to learn?
There are 3 sessions available in this listing. Sessions may vary in details and price, so be sure to check out each one.
-
- Listed by
- Alyssa Fritts
-
- Contact teacher
Alyssa Fritts also offers:
-
Quick and Easy from Around the World
$12.00
-
Knife Basics
$12.00
-
Private Lesson
$40.00
- see all listings »
Favorited By add me
- Does this look like a class you'd love?
Bookmark it by clicking "add me". We'll save your complete list of favorites on your profile page, for whenever you want it.
Related Articles
How to Work With Fondant
Posted by The Artisan Cake Guild in Cooking
Fondant is a sugar paste that is rolled out with a rolling pin and draped over tiers of cakes which are then stacked into a wedding cake. A general complaint about fondant is that it doe...
Making Eggplant Timbale
Posted by Lily LemaHallauer in Cooking
The other night I made Eggplant Timbale, going off a recipe from Giada (of Everyday Italian on the Food Network). Like most people I’m very wary of all TV chefs and their recipes, but this on...
