Perfect for the cold winter months, get hands on experience using leftover cuts of meat and vegetables to make stocks ready to implement in a variety of recipes. Reduce kitchen waste by using throwaways, avoid MSG and other additives found in processed foods, and get rid of eating out of a box and can! Combine this course with “French Mother Sauces & Beyond” (January 17) for the grand finale of “Cooking with Your Valentine” (February 1), or take it as a stand-alone offering. Meet at Tracker’s Lounge in the Lodge at Mountaineer Square. Instructor: CBMR Resort Executive Chef Chris.
5:00 – 7:30 p.m.
Cost: $55 or $157.50 for 3 classes!
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