Conquering Cuisine, DOYLESTOWN; In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. Weve all had pleasure of eating a good bowl of soup and while its not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. Well start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette. About our Techniques of Cooking Series: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. All food and equipment is provided.

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