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Classic Soups with Chef Mark Steinmetz

November 8, 2020 - November 8, 2020

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Learn to caramelize onions for French onion soup, the right mix of base vegetables for New England clam chowder and the key to making a creamy tomato basil soup. Attendees must register in pairs. Visit thekitchenengine.com to register and read about the COVID-19 precautions for the class.

When:

2-4 p.m.

Where:

Kitchen Engine, 621 W. Mallon Ave.

Cost:

$110/pair

Phone:

(509) 328-3335

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Culinary