The menu for our second session:
Roasted Butternut Squash Soup
Pearl Barley-tomato Risotto
Lemon Herb Roasted Chicken
Carolina Sweet Potato Muffins
During this class we all learned how to break down a whole chicken, made a chicken stock from the bones (all good things start with a good base), learned about leavening agents and produced an amazing squash soup. The day after the class we took the squash soup to schools. Participants that made the soup had a chance to offer their product to students at a middle and high school.