This class is dedicated to making soups of all kinds. Fall is a great time to take all of the wonderful vegetables and make great soups to satisfy the soul.
Soups fall into three basic categories;
- Clear soups, these include soups like chicken noodle, vegetable beef, and minestrone, just to mention a few
- Cream soups, these include soups like clam chowder, cream of mushroom, leek and potato, just to mention a few
- Pureed soups, these include soups like, butternut squash, pumpkin and tomato, just to mention a few.
We will make a couple of each, while we practice the techniques used in each type of soup.
Thursday, Oct. 13, 2016
Green Bay, Wis.
$35 per person, includes instruction, food and materials
Register by Oct. 5, 2016
About This Instructor
Jon Lutgen brings years of experience and training to the class. He is a graduate of culinary school in California and has worked in various ethnic restaurants. Jon operated a successful catering business before becoming a teacher of high school culinary arts. He served on the advisory committee for Fox Valley Technical College’s culinary school and is a certified ServSafe instructor for NWTC and FVTC.