Winter is the prime time for nourishing, hearty soups and stews. Chef Victoria Rezonja shares recipes and techniques from her years in restaurant kitchens in Australia and the US to help you make a variety of classic stocks that form the foundation for a wide variety of dishes. We’ll even pull out the pressure cooker to compare stove-top and pressure-cooker methods, showing how the pressure cooker can substantially shorten cooking time.

We’ll use our homemade stocks to make soups and stew using a variety of meats and seasonal vegetables. By creating these recipes under the guidance of chef Victoria, you will learn the basic techniques for making virtually any soup or stew, techniques that you will use over and over again in your kitchen. Chef Victoria will also discuss variations on these soup recipes to enable you to get creative at home. We will enjoy generous samples of all the soups with wine, salad and a nice dessert at the end of the class.

This Relish class includes 8 ounces of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.