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Friday, December 11th | 6:00pm-7:15pm | Soups and Stews

Friday, December 11th | 6:00pm-7:15pm | Soups and Stews


It's time for the best comfort food of the season! In this class students will make a classic beef stew and creamy potato mushroom leek soup. Both of these dishes include important techniques to master, and then the world of soups is all yours!  Please have the supplies listed below available to follow along with class.

Ingredients needed for the stew:
- 3 lbs. boneless beef chuck
- 2 large onions
- 2 red bell peppers
- 3 large carrots
- 5 cloves garlic, minced
- 2 c. beef stock
- 1 16 oz. dark beer of your choice
- 2 c. whole canned tomatoes
- 2 Tbsp. dark brown sugar
- 2 tsp. dried (or fresh) thyme
- 3 bay leaves
- ½ tsp. ground clove

Ingredients needed for the soup:
- 2 large leeks
- 2 lbs. mushrooms of your choice
- 1 ½ lbs. white or yellow potatoes
- 4 c. (1 qt., 32 oz.) chicken stock
- 4-5 slices thick bacon
- unsalted butter
- 3 cloves garlic
- a few sprigs fresh (or dried) tarragon
- 1 Tbsp. lemon juice
- 1 c. heavy cream
- fresh parsley or chives for garnish

Equipment Needed:
- 2 large stock pots with lids
- spatulas
- whisk
- cutting board
- cook's knife
- vegetable peeler
- measuring cups and spoons
- liquid measuring cups

This class is appropriate for ages 14+.

This class will take place online through Zoom. Links to Zoom classes are sent out by 5pm the day of the class. If you do not receive your link, please check your spam or submit an email through our contact page.

About the teacher:
Christin Ortiz has been working in restaurants since she was 19. Starting in the front of the house, she realized early on she preferred the back of the house. Having worked in different kitchens, she is most proficient in Italian and Hispanic cuisine. Most recently Christin ran the food program at Joe Bean Roastery, where she focused the menu on her Latin-American heritage. She loves sharing her passion for food, and wants everyone to be able to cook the food they crave!

For details on our class cancellation policy, parking, and more please visit our FAQs.