Join Chef Judi Barsness as she shares the secrets of making Bacalao - Norwegian Fish Chowder. The class will prepare this tasty chowder made from cod, roasted red peppers, and potatoes in a rich tomato-style broth. Chowder will then be savored by all in the intimate setting of the North House campus. Each student will take home a recipe, creative garnishing and menu planning ideas and approx. one quart of soup.