Where: Harmons @ Station Park
Cost: $80 per person
Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”Bisques are thickened with rice, which can either be strained out, leaving behind the starch, or pureed during the final stages. Come join Chef Jake and Chef Maybel in learning the basics of soup-making as they teach you how to craft these delicious recipes. This class is great for beginners or those that want to add a couple of new recipes to their soup arsenal.
Menu:
Lobster Bisque
Cheddar and Chive Biscuits
Garlic Butter Roasted Vegetables