Duration: 2 hours
Number of students: 6
Tickets: $60 per person
Diet: pesceterian, gluten-free
Price includes expert instruction, demo, and hands-on practice. Come to learn a classic French version of this comforting and elegant soup. At the end of the class, enjoy a freshly made bisque with a glass of white wine (BYO).
Bisque is a thick creamy soup that is most often prepared with lobster, crab, shrimp, or crayfish. And the goal is to extract their flavor. Bisques are often flavored with alcoholic drinks. White wine is cooked down with vegetables and crustacean shells are flambéed with cognac or brandy. When seasoning the bisque, spices and herbs are used moderately, only to emphasize the delicate sweetness of crustaceans.
Etymology. 1) Soup, 1640s, bisk, from French bisque “crayfish soup” (17c.), said to be an altered form of Biscaye “Biscay.” 2) Respelled early 19c. from bisket (16c.), ultimately (besquite, early 14c.) from Old French bescuit (12c.), literally “twice cooked.”
Drinks. Bring your own French white wine to be served with your freshly cooked shrimp bisque.
Appearance. We will eat collectively cooked food. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it. Have comfortable clothes and shoes. I’ll provide you with an apron.
Please, let me know if you have any food or kitchen chemicals allergies.request class