Hill Center @ 921 Pennsylvania Ave SE, Washington, DC 20003
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Learn the essential culinary skills of making duck and bird stocks, clarified broths, gumbo and roux-based soups, and dairy and cream-based soups.
You'll enjoy some warming soups in class as well!
Pureed Pumpkin Soup with Homemade Creme Fraiche & selected garnishes
Belgian White Fish Waterzooi
Chef Mark Haskell's career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions.
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