Autumn-Inspired Plant-Based Soups & Chili
Let’s learn soup and chili-making fundamentals - from stocks to seasoning to garnishing techniques, as we are guided through interesting plant-based recipes that are nutritious, simple to make and don't require a ton of complicated ingredients.
Tonight's expert culinary instructor, Chef Gary Hild, is dedicated to teaching students how to cook, eat and live better, and a firm believer that plant-based meals are nothing short of culinary medicine.
He will concentrate on preparation and a wide variety of uses while showcasing healthy ingredients like sofrito, complete plant-based proteins, and luxurious mouth feel that comes from pureeing soup.
You’ll create basic homemade stocks that will be used to make soups with plant-based proteins as you learn recipes like Wild Rice and Mushroom Soup, Tuscan-Style Bean and Vegetable Soup (that includes a lesson on the benefits of ‘mise en place’ and how to work ahead to ensure you have a healthy dinner on the table even on busy nights).
You'll also learn to make Quinoa and Black Bean Chili, a slow-cooker meal that you’ll love having in your recipe arsenal.
As a bonus, Chef Gary will show you how to prepare a fresh Fennel and Arugula Salad with a homemade Citrus Vinaigrette, and more.
No more store-bought ‘creamed of junk’ soup in your kitchen – pitch ‘em. Chef will also cover how to use citrus juices, a variety of vinegars, and fresh herbs and spices to achieve incredibly flavored soups that are oh-so-good for you!
Participation Class | Tasting
Sun 9/27/20 5:00 - 7:30 p.m.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost.
Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our Cookwell™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen.
CookWell!™ is a trademark and service mark of The Culinary Center of Kansas City®.
NOTE: For Onsite Classes,when you arrive, please check in with our Class Assistant who will give you information as to where you will be seated. We will be arranging our classrooms to allow for social distancing. In order to comply with governmental orders and for the protection of our guests and staff, we ask that you wear a mask when here at The Culinary Center of Kansas City. If you are planning to sit next to someone else attending the class, we would suggest arriving at least 20 minutes prior to the start time of the class so that we can address that request. Both students would need to be comfortable with the request to be seated together. Thank you!
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