During this frigid time of year we turn to comfort foods for dinner to help keep our evenings warm and get us through to Spring. Roasts, lasagnas, chickens cooked in a pot or a pie or whole in the oven, all of these satisfy, but none of them as much as the humble soup. And no soup is more humble than the provincial classic, French Onion Soup.
Concocted from just a few ingredients it is a glowing example of French culinary ingenuity, elevating the inconsequential onion to regal status. All that’s required are some onions, a pot and a little time (and a little thyme).
Join us and learn how to make one of the most revered French classics, as well as the science and process behind making stocks and how fish sauce and vinegar can help to elevate any soup you create.
This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.
Jacob Speer started his culinary education in Paris. During the course of his career he worked as both baker and cook, learning both sides of the kitchen trade. After more than a decade in restaurants in Europe and the US, Jacob decided to move on from professional cooking and settle down in beautiful Vermont. His passion for cuisine still continues, and he enjoys entertaining friends and family with interesting dishes, both ancient and modern, and trying new recipes and restaurants.
Jacob Speer
