Starting with Stock...then to Cheese - February 2010

posted Jul 22, 2010, 11:30 AM by Kateryna Rakowsky   [ updated Jul 22, 2010, 11:34 AM ]

Stock with James Stolich

February found UKSF emerging from a deep winter slumber, to awake to the tantalizing scent of warm soup in the air. On February 18th, participants learned to make flavorful stocks, the backbone of every soup. 

Taught by James Stolich of,  attendees made vegetable and light and brown chicken stocks and then (yum!) turned the stock into two simple soups. Everyone sad down to share freshly made Swiss Chard and Bread Soup, Roman Egg Drop Soup, Acme Bread, and Farmers Market Green Salad.  Happy fed and well-instructed, articipants took home a stock making kit, and recipe booklet.  Check out the photos -- and a video -- below... 

PicasaWeb Slideshow

YouTube Video

Mozzarella & Ricotta Workshop with Travis Flood 
Back by popular demand, UKSF and CUESA hosted their third cheese-making workshop on February 25th. Chef Travis Flood led our class in making mozzarella and ricotta using milk and locally sourced curd. Participants took home a sample of the cheese they made, as well as some curd to practice their new cheese-making skills at home.