Soups, Stocks, and Roux
With Chef John Dean of The New Public House & Hotel
Saturday, February 28th I 10:30am-12:30pm I Agricultural Conference Center, 252 Poplar Grove, Boone
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During this hands-on workshop, John will instruct participants on techniques for making a variety of soups and stocks, as well as the basics of a roux . Utilizing local produce and chicken, participants will learn how to make a vegetable broth, chicken broth (for use in a chicken noodle soup), cream based soup, and a roux (the basis of three mother sauces in classic French cooking) . Vegetables used in the class will be a part of a bread and soup lunch following the workshop.
Class participation is $25 per person, $40 for two, and includes the demonstration, and lunch of soups and locally baked bread from Stick Boy Bread Company. All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on February 26th for the early-bird rate. Spaces will be limited, so act now to reserve a spot! John Dean has been the Head Chef at Gideon Inn Restaurant and Inn in Blowing Rock, NC for the past several years. As of January 2015, John became the Head Chef at The New Public House and Hotel, also in Blowing Rock, with a menu of American Classics complimented by an impressive selection of local ales, fine wines, and seasonal cocktails. Named after the New River and traditional pubs of the past, The New Public House and Hotel is a gathering place for the community and travelers alike.
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All proceeds will benefit Blue Ridge Women in Agriculture.
$25 - 1 Participant (purchased before Feb. 26 at Noon) $40 - 2 Participants (purchased before Feb. 26 at Noon) $30 - 1 Participant (purchased after Feb. 26 at Noon) $50 - 2 Participants (purchased after Feb. 26 at Noon) Registration includes a lunch of soup and bread from Stick Boy. Please click on the link above to sign up securely
Work Exchange Options Available Email programs@brwia.org You may also register by mailing a check to Blue Ridge Women In Agriculture P.O. Box 67, Boone, NC 28607 |
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