The Art of Soup-Making Part Three: American Soups

Savor the flavors of America with New Orleans-style Gumbo, Maryland Corn and Crab Chowder, South-West Chicken and Black Bean .. As the cooler weather rolls in, there's nothing more comforting than a bowl of homemade soup. Join us for an immersive, hands-on four-part series where we dive deep into the world of soups, guided by the expert hand of Chef Douglas J. Weber, Certified Executive Chef (CEC). In this course, you'll explore the full spectrum of soups, with each class focusing on a different category: October 21 – American Regional Soups: Savor the flavors of America with New Orleans-style Gumbo, Maryland Corn and Crab Chowder, South-West Chicken and Black Bean, and San Francisco's famous Cioppino Not only will you prepare these delicious soups, but you'll also learn about the nutritional benefits of each, different methods of preparation, and best practices for preserving and storing your creations. You can take this class as a complete series or pick individual sessions that interest you most. Whether you're a seasoned home cook or just beginning your culinary journey, this class offers something for everyone. By the end of the series, you'll be equipped with the skills and confidence to create comforting, flavorful soups that will warm the hearts of your family and friends all season long. Reserve your spot today and become a soup-making master this fall!