Session 2

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.

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