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June 27, 2012
Colin Mulvany photo

Learning to make chicken stock for soup, left to right, Craig Soehren, JoAnn Warner, and Darrell Waddell, separate chicken meat and bone during a Inland Northwest Culinary Academy’s cooking class called INCA After Dark held at Spokane Community College Wednesday, May 30, 2012.

Colin Mulvany photo

Chef Curtis Smith, right, gives Dan Olson tips in preparing tortilla soup during a INCA After Dark cooking class held Wednesday, May 30, 2012 at Spokane Community College.