Soup and bread are some of the most elemental comfort foods; rediscover how good these staples can be – in distinctly French fashion – with Chef Scott Graden of New Scenic Cafe. Class will start by preparing a country sourdough and the quintessential baguette. While it rises, Scott will lead you through the step-by-step process of preparing popular soups such as the consommé, French onion, bisque, and a seafood-laden bouillabaisse. But arguably the most regionally significant soup served in French households for lunch – le tourin – will also be on the menu! Head home full and well equipped to bisque and bake through the remainder of winter.

You will need the following tools for this class:

• All required tools/materials are provided by your instructor and North House and will be available once the course begins.
• On the second day, we will share a communal meal, beginning around 4pm, typically ending by 6pm.  Please feel free to bring a beverage of choice to enjoy with dinner (adult beverages are okay). You are welcome to bring a guest.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.