The Savory Spoon in Ellison Bay will present an international culinary exploration on Thursday, September 23 at 6 pm. In this class, participants will learn to make mayonnaise and custard, among other things, using farm fresh Wisconsin eggs.
The menu for the event includes fresh greens with Manchego, olive relish, Orecchiette Carbonara with leeks eggs poached in tomato bath, and French feta chicken Parmigianino baked custard with bananas foster
On September 25 at 9:30 am, Amy Rebhan will present a soup making class. Participants will learn valuable tips and techniques while using leeks, chorizo, and escarole.
The menu for the class includes Thai hot and sour shrimp soup, chicken and tortilla soup, spicy sausage, escarole, and bean soup, cod stew, and rustic bean and farro soup.