6:00 to 9:00 PM
Hands on class
In this class Chef Curtiss will explain the significance of chowder soups, how different varieties became popular and rooted in communities as well as exploring how chowder has evolved in today’s kitchens.
The class will make classic chowders from start to finish and Chef Curtiss will demonstrate a simple a la minute pan chowder that you can make in 30 minutes on any weekday.
Recipes for this class include:
New England Clam Chowder
Manhattan Clam Chowder
Ham & Corn Chowder
Steelhead Trout Chowder
Don’t go hungry, sign up early!