I was super excited at the beginning of the year to launch the first Scratch Session of 2016. Eva and I had been talking for quite some time about how we wanted to do small cooking classes with various topics and it was amazing to see the concept come to fruition! Our first class on February 13th was on homemade Soup Stocks & Bone Broth . We had a lovely group of guests, including local makers, farmers, growers, bloggers, photographers and beyond.
Food 52 : Soup Socks & Herb Sachets
Heirloomed Collection: Linen tea towels + recipe cards
Vermont Creamery : assorted cheese & butter
Whole Foods | Pearl District : organic produce
Hatchery : subscription boxes, Wei Shallot Oil, Rosemary Oil
Marion Acres : Chicken + bones
Champoeg Creamery : pork bones
We gathered at Eva’s house late morning and enjoyed an assortment of Vermont Creamery cheese alongside some crackers and olives. We then started the class where Eva talked about homemade soup stocks and bone broth, including some interesting facts as to why it’s great to make it yourself as well as noting all the many variations. From there we did a full tasting where we sampled an impressive 9 stocks!
We then had the class gather and had them team up to create their very own stock. We provided an array of vegetables, herbs and spices for them to choose from and they wrote their recipes down on their recipe cards from Heirloomed Collection. We then let this simmer while we enjoyed a slow, relaxed lunch together, talking about all things cooking, farming, gardening…. It was lovely!
For lunch we enjoyed Tonkatsu Ramen using a 12 hour Bone Broth, Autumn Chili using the vegetable stock, roasted beet and feta salad tossed with arugula and shallot oil with cypress sea salt. Alongside these main courses, we enjoyed rosemary knotted butter rolls and a cardamom braided brioche loaf with poppy seeds.
After lunch we talked about the health benefits of making your own stocks and then did a full tasting of the classes own stocks prepped before lunch. It was incredible to taste the variations hands-on and provided some wonderful conversation as to why.
Our time together was amazing and we loved sending our guests home with 2 jars of stocks as well as a subscription box from Hatchery, a tea towel set + recipe cards from Heirloom, soup stocks and herb sachets from Food52, and a special herb mix from Marion Acres (all links above in sponsor list!).
If you’re interested in joining us for our next class, we have one quickly approaching on April 2nd where we will be talking about the art of fermentation. You can see all the class details at the below link- make sure to jump on your chance before we sell out as the class size is limited to 10 and we already have a few sold. We’d love to have you!
We also have a May 7th class just in time for Mother’s Day on Floral Design & Edible Flowers – this one is almost sold out so don’t wait!
