Let's Talk Soup

211 N. Main Street,Ketchum ID 83340

31 March, 2021

Description

with Chef Naomi Everett Event Description: Soup can be an entree, a side dish, a starter, even a dessert in some cultures. Join Chef Naomi as she shares some of her favorites from non-traditional bisques, to chowders, mulligatawny and wonton soup. Type of Class: Demonstration + TastingTechniques Taught: DumplingsSoup MakingGarnishingKnife CutsProper Food HandlingRecipes: Smoky Tomato Basil BisqueMulligatawnyWonton SoupMiso SoupSeafood ChowderBeverages: Available for purchase*Attendees must be 18 or older unless accompanied by an adult, we suggest a minimum age of 13. Kids classes have a specified age for attendees. COVID-19 Information & Precautions: To attend a Sun Valley Culinary Institute class, you must: Be in good health and not suffer from ANY COVID-19 symptomsWear a mask and follow all sanitation rules – Masks will be providedMaintain social distancing of at least 6 feetFollow all verbal and written instruction from SVCI Chef & StaffHave your temperature checked upon arrival and answer a health questionnaire NOT have cared for someone who is sick, traveled through an airport, or traveled from a virus “hotspot” in the last two weeksIn an effort to minimize COVID-19 exposure we have taken the following precautionary steps: Clean and sanitize before and after each eventMaximum of 8 students and 3 SVC staffAttendee health & travel survey with registrationDaily SVC staff temperature and health checksParticipant screening upon arrival (temperature check and health questionnaire)Masks required for SVC staff and class participants at all timesParticipants are physically distanced by 6’