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From Bone to Bowl: Soups & Stocks Class
November 17, 2019, 4:00 pm - 7:00 pm
Fall weather calls for hearty stocks and soups! Learn how to make a solid base upon which you can create the most versatile soups. Let’s get back to basics as guest chef Karen Nelson brings to our table a lovely layout that will be a real treat to eat (and slurp!) We’ll also take a dive into ‘soup sides’ and how best to pair sides and garnishes with the flavor profiles of the soups you’ve created.
Pressure Cooker Bone Broth
Coleslaw w/ pepita-lime vinaigrette
Roasted Root Veggie Soup w/crusty bread
Guest Chef Karen Nelson started giving cooking demonstrations at her local county fair in elementary school and has been in the kitchen ever since. Coming from farming and fishing families, she was raised to think about where food is sourced, striving to use local products as often as possible. After years of working in restaurants and catering, Karen is currently focusing on teaching folks how to feel more comfortable in their own kitchens and hosting small private events. Her truly happy place, though, is on her family’s ranch where she hosts an annual dinner on the last Saturday in August every year.
- Food and Drink
Snoqualmie, 98065 + Google Map