Soup and salad go hand in hand because the former comforts you, while the latter satisfies the need for crisp, clean flavors. This class will focus on techniques that will teach you how to build and layer flavors by making soups, and how to compose salads with fresh ingredients and pantry staples. Students will also learn how to create a variety of dressings to add to your repertoire.
Roasted Carrot Soup
Build-your-own Salad Bar with assorted greens, grains, dressings
To learn more about The Haven's Kitchen Teaching School, click here.
Classes can be purchased individually or as a series.
Lesson in Mise en Place & Balance: Fritters and Sauce – Tue, Apr 18 at 7pm
Lesson in Composition & Layering Flavors: Soups and Salads – Tue, Apr 25 at 7pm
Lesson in Timing & Purpose: Eggs & Grains – Tue, May 2 at 7pm
Lesson in Heat and Seasonality: Vegetable and Protein – Tue, May 9 at 7pm
Final Chapter: Dinner Party – Tues, May 16 at 7pm
Curriculum is subject to revision. We do our best to accommodate dietary restrictions. Please contact us at firstname.lastname@example.org or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet. All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value. More information on our class policy can be found here.
All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.